Tsukune (yakitori Chicken Meatballs) with Quick-Pickled Cucumbers

Name: Tsukune (yakitori Chicken Meatballs) with Quick-Pickled Cucumbers
Cuisine: Japanese
Ingredients: ½ cup (120 ml) soy sauce; ½ cup (120 ml) mirin or rice wine; ½ cup (120 ml) mirin or rice wine; 1 tablespoon (15 g) brown sugar; 1 cup (240 ml) rice vinegar; 1 cup (240 ml) water; ½ cup (100 g) granulated sugar; 1 hothouse or English cucumber, sliced; 1 hothouse or English cucumber, sliced; 1½ pounds (680 g) ground dark meat chicken; 1 egg, beaten; ½ cup (25 g) panko bread crumbs; 1 teaspoon vegetable or sesame oil plus more for spraying; 1 teaspoon vegetable or sesame oil plus more for spraying; 4 scallions, white and light green part only, sliced; 1 clove garlic, minced; ½ teaspoon grated fresh ginger; Kosher salt and pepper to taste; Kosher salt and pepper to taste

Preparation info

Yield: Makes 12 meatballs, to serve
4

Difficulty
Easy

Appears in

Epic Air Fryer Cookbook

By Emily Paster

Published 2019

About

Lightly seasoned chicken meatballs are a standard offering at Japanese barbecue or yakitori restaurants. While everything tastes delicious grilled over charcoal, grilling is not always convenient, especially in winter. Happily, the air fryer does an excellent job browning the outside of these chicken meatballs while leaving the inside moist and tender.

Brushing the meatballs with the thick, syrupy tare sauce at the very end of cooking gives them a beautiful lacquered a

Ingredients

Asia
Japan
Main course
Winter

Ingredients

Method