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A Tsukune recipe made from chicken, pork, beef, panko, sake, soy sauce, shiitakes, ginger juice, mirin, shiso , ichimi with yuzu teriyaki sauce.
Posted By: K. Taako
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Prep Time: 15 | Cook Time: 25 | Ready In: 40
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  • 2 1/2 pounds ground chicken thigh meat
  • 1 1/4 pounds ground pork
  • 10 ounces ground beef
  • 5 ounces Panko Breadcrumbs
  • 1/3 cup sake
  • 1/3 cup Tamari Soy Sauce
  • 1/3 cup chopped green onion
  • 3 dried shiitake mushroom caps, soaked, stemmed and minced
  • 2 1/2 tablespoons ginger juice
  • 2 1/2 tablespoons mirin
  • 1 tablespoon chopped shiso leaves
  • 2 1/2 teaspoons salt
  • 2 1/2 teaspoons sugar
  • 1 1/4 teaspoons ichimi (Japanese red pepper)
  • 1 sheet kombu
  • 24 (6-inch) bamboo skewers

Yuzu Teriyaki Sauce: 

  • 1 1/2 cups Soy Sauce
  • 1 1/2 cups mirin
  • 3/4 cup sake
  • 3/4 cup sugar
  • 1 1/2 tablespoons yuzu juice

Cooking Process:


In large bowl, mix together chicken, pork, beef, panko, sake, soy sauce, green onion, shiitakes, ginger juice, mirin, shiso, salt, sugar and ichimi, being careful not to overwork. Form into meatballs. Refrigerate.

In large pot, combine kombu and 1 gallon water. Bring to just below a simmer; remove kombu. Bring to a simmer; add half the meatballs. Simmer 8 to 10 minutes or until cooked through. Remove with slotted spoon. Poach remaining meatballs the same way. Cool; Poke flat wooden skewer into meatball.

Yuzu Teriyaki Sauce:

In saucepan, bring soy sauce, mirin, sake and sugar to a boil; reduce heat and simmer until thickened. Remove from heat; stir in yuzu juice. (Yield: 1 1/2 cups)

To Serve:

Place cooked meatball on hot grill and brush with teriyaki sauce.  Cook just long enough to get nice and brown.  Plate by spooning teriyaki sauce onto plate, then placing meatball over sauce.