Tsukune

Method

• 1)

  Blitz macadamias into a crumb.

• 2)

  Add macadamias into bowl with 500g of chicken mince.

• 3)

  Also zest in 1 clove of garlic and a knob of ginger to the chicken mince. Add a heaped teaspoon of white miso paste, a tablespoon of soy sauce and crack in an egg.

• 4)

  Finely chop 4 sprigs of spring onion and add them into the mixing bowl.

• 5)

  Then using your hands or a whisk, really work all the ingredients together.

• 6)

  Once combined, add a heaped tablespoon of corn flour and stir through. (If your mixture is still wet after this is added, add some more).

• 7)

  To make the glaze, add 15g of palm sugar, 50mL of mirin, 50mL of soy sauce, a teaspoon of white miso paste and the zest of 1 lime to a saucepan.

• 8)

  Place saucepan on stove on a low to medium heat, stir intermittently. Remove off the heat after 10-12 mins.

• 9)

  Bring a pot of water up to the simmer on the stove.

• 10)

  Use 2 tablespoons to create a quenelle of the chicken mince, place into the simmering water and cook each one for 2 minutes before removing from the water.

• 11)

  Once the all the chicken has cooked in the water, push a paddle pop stick into each one.

• 12)

  Add a generous amount of peanut oil, onto your pan on a very high heat(if you’re using a BBQ or yakitori grill, paint the oil onto the balls or onto the bars directly). Add balls with paddle pop sticks onto pan.

• 13)

  Cook for approx. 4-5 mins then flip. Cook for 3-4 mins on second side then remove from heat.

• 14)

  Thinly slice some spring onion for garnish.

• 15)

  Brush each tsukune with some glaze then top with sliced spring onion and sesame seeds.

• 16)

  Serve alongside a raw egg yolk (if you dare).