Cherry & Dennis Helper Habitat
Japanese Chicken Tsukune Rice Bowls
日式雞肉丸子飯碗
Recipe overview
Tender chicken tsukune patties are glazed sweet-savoury and served over rice.
01
Ingredients
Main ingredients
- 500 g minced chicken
- 100 g onion
- 1 piece egg
Sauce
- 2 tbsp light soy sauce
- 2 tbsp Mirin
- 1 tbsp sugar
- 2 tbsp water
Seasoning
- 1 tbsp cooking oil
Coating
- 40 g panko breadcrumbs
- 1 tbsp cornstarch
Other
- 4 bowl cooked rice
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- frying pan
- spatula
- pastry brush
- serving bowl
- food thermometer
03
Steps
Step 1
Mince the onion
Mince the onion very finely.
Step 2
Mix the glaze
Stir soy sauce, mirin, sugar, and water in a small bowl until sugar dissolves.
Step 3
Mix the chicken
Mix chicken, onion, egg, panko, and cornstarch for 2 minutes until sticky.
Step 4
Rest the mixture
Rest the mixture for 5 minutes so the panko absorbs moisture.
Step 5
Shape eight patties
With damp hands, divide mixture into exactly 8 equal portions and shape oval patties.
Step 6
Fry the first side
Heat oil over medium heat, add all 8 patties, and fry the first side for 4 minutes.
Step 7
Fry the second side
Turn all patties, cover, and cook the second side over low heat for 4 minutes.
Step 8
Check doneness
Check the thickest patty reaches 75°C; if not, cover and cook 2 more minutes.
Step 9
Add the glaze
Pour in all glaze and cook over medium heat for 1 minute until bubbling.
Step 10
Reduce and brush
Turn and brush patties with sauce for 2 minutes until glossy and clinging.
Step 11
Divide the rice
Divide the rice evenly among exactly 4 bowls.
Step 12
Assemble the bowls
Place exactly 2 patties in each bowl, spoon over remaining glaze, and serve.
Common mistakes
- Packing the mixture too tightly makes tough patties.
Tips
Damp hands keep the mixture from sticking.
