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Tsukune Dango (Chicken Meatball Skewers)
Tsukune Dango are delicious little chicken meatballs coated in teriyaki sauce & served on a skewer! They're a classic New Year's celebration food in Japan!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish
Cuisine:
Japanese
Servings:
25
meatballs
Calories:
42
kcal
Author:
Shihoko | Chopstick Chronicles
Ingredients
500
g
chicken mince
1/2
an onion
finely chopped
2/3
cup
panko
bread crumbs
1
egg
1
tsp
soy sauce
1
tsp
sake
1/3
tsp
salt
Sauce
1
tbsp
sugar
2
tbsp
soy sauce
2
tbsp
sake
2
tbsp
water
Sesame seeds to sprinkle/garnish
Metric
-
US Customary
Instructions
Finely chop the onion and set aside.
Put all the ingredients (aside from the sauce ingredients) into a large bowl and mix together very well using your hands.
Shape little meatballs using your hands and place on a plate.
Heat some olive oil in a large frying pan on medium heat and add the meatballs to the pan.
Cook until both sides are browned and mince is cooked through.
Once the meatballs are finished cooking, transfer them to a plate.
Mix all the sauce ingredients together in the same sauce pan that the chicken meatballs were just removed from and cook over medium heat.
Once the sauce has started to simmer, add the meatballs back in and coat the sauce all over.
Remove the meatballs from the heat and serve on a skewer or a plate with some sprinkled sesame seeds.
Notes
*nutritional value is per one skewer.
Nutrition
Calories:
42
kcal
|
Carbohydrates:
1
g
|
Protein:
4
g
|
Fat:
1
g
|
Saturated Fat:
0
g
|
Cholesterol:
23
mg
|
Sodium:
151
mg
|
Potassium:
113
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
10
IU
|
Calcium:
5
mg
|
Iron:
0.3
mg