Umeboshi Shiso Tsukune

umeboshi shiso tsukune

Tsukune is what we call meatballs made of minced chicken. In this version, umeboshi (pickled plum) is mixed into the chicken balls for a refreshing taste.

  2  people
Ready In min (Prep   + Cook 
Tsukune recipes vary from family to family and region to region, but the starting point is the same: well-kneaded, finely minced chicken meat. Some add egg, taro or breadcrumbs to bind it together, and minced herbs, ginger, salt, soy sauce or even fish for flavour. It is then shaped into balls or small cylindrical patties, and either pan-fried/grilled as is, or skewered and grilled as a popular yakitori dish.
Minced chicken meat . . . 250g
Umeboshi (pickled plum) . . . 3
Green shiso (perilla) . . . 5 leaves
Vegetable oil . . . 1 tablespoon
Sake . . . 1 tablespoon
Sake . . . 2 teaspoons
Grated ginger . . . 1/2 teaspoon
Soy sauce . . . 1 teaspoon

Remove the seeds from the umeboshi and crush with a fork.

Step 1

Mix the minced chicken meat, umeboshi and seasoning ingredients together in a bowl and knead well.

Step 2

Heat up the vegetable oil in a skillet over medium heat. Shape the meat mixture into bite-size balls and put in the frying pan. When the colour changes, flip the meatballs, add the sake and cover with a lid. Cook for two minutes over low heat.

Step 3

Cut the shiso leaves into shreds. Put the meatballs on a plate and garnish with shredded leaves.