Japanese tsukune are meatballs coated with a salty-sweet sauce. It's one of the common grilled items served at Japanese yakitori restaurants. This dish is perfect for your next barbecue cook-out or dinner. The meatballs are soft, bouncy, and smooth in texture. Create your minced meat with your desired protein. Optionally, stuff it with vegetables. Finish with a Japanese staple, the shichimi togarashi spice blend.Stock up culinary spice kits - Limited time only!
Cooked or steamed bok choy, green asparagus, zucchini, spinach, or broccoli
Fresh salad from cucumber and mung bean sprouts
Instructions
Prepare Sauce
In a CUP, mix 3 tbsp soy sauce, 3 tbsp cooking wine, and 1 tbsp sugar. Set aside for later.
Prepare Meatballs: Add the Panade to the Meat
In a large BOWL, add meat.
Add onions and ginger. Knead until well combined.
Add 1 tbsp soy sauce, 1 egg, and 1 tbsp starch. Knead until well combined.
Form Meatballs
Form balls of about 2 inches in diameter or flat patties.
Alternative: Form stuffed sausages [1].
Fry Meatballs
In a PAN, fry meatballs over medium heat until they turn brown on all sides.
Cover. Reduce heat to medium-low.
Cook meatballs until they are cooked thoroughly.
Coat Meatballs with Sauce
Remove lid.
Discard any oil or cooking liquid.
Push meatballs to the sides.
Add sauce in the center.
Cook the sauce over low heat until some of the liquid evaporated and the sauce starts to thicken.
Slowly, push meatballs back into the center and turn them in the sauce until all are evenly coated with a shiny glaze.
Serve
Serve the meatballs with your preferred sides.
Sprinkle with Tsukune spices.
Enjoy!
Video
Notes
Stock up culinary spice kits - Limited time only! Get Shichimi Togarashi NowGrill: Form balls or small sausages of about 1 inch in diameter and thread them onto skewers. Baste them with the sauce and grill them on both sides.Noodles: Triple the sauce and add cooked wide noodles in the last step to the PAN.[1] Stuffed: Add cooked green beans and carrot sticks and form meat sausages around them.Japanese Tsukune stuffed
Marceline Reid-Jaques
2022-12-14
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
2022-05-22
The best way to try new dishes!
Enter the Culinary World
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Okonomiyaki is a savory Japanese pancake. The name translates to 'grill what you like'. The most popular ingredients are stock made from seaweed and shredded green cabbage. Okonomiyaki is also called 'Japanese pizza'. Like the Italian relative, you can add any desired toppings. A top seller at festivals is a thinner version that is wrapped around a stick.
Substitute 1 cup of cabbage with 1 cup of bacon, mung bean sprouts, shrimps, or sliced squid, or a mix of it. Mix well.
Optional Typical Toppings
bonito fish flakes, seaweed flakes, pickled ginger, or fried bacon
Instructions
Seaweed
In a medium BOWL, mix Okonomiyaki spices with 1 cup of water.
Let soak for 15 minutes. Set aside.
Sauce
In a small BOWL, mix ketchup, Worcestershire sauce, and tamari.
Batter
In a large BOWL, whisk the eggs.
Add the seaweed with the water.
Add flour, baking powder, and salt to taste. Stir until smooth.
Fry
In a PAN, heat 2 tbsp oil.
Spread out a half cup of batter.
Distribute 1 cup of cabbage on top and press into the batter.
Cook over medium heat until golden.
Turn and cook the other side. Press frequently with the turner.
Set aside and keep warm.
Repeat until the batter is finished.
Serve
To serve, drizzle each Okonomiyaki with mayonnaise (optionally, add a bit lemon juice) and the sauce.
Sprinkle with green onions, Shichimi Togarashi spices to taste, and any desired toppings.
Enjoy!
Marceline Reid-Jaques
2022-12-14
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
2022-05-22
The best way to try new dishes!
Enter the Culinary World
Be Inspired | Explore your boundaries and creativity
Mǎyǐshàngshù from the Chinese region Sichuan is a dish with a name that you will never forget. In its classic version, thin glass noodles, also called bean threads, soak up a sauce made with ground meat. The result looks like ants climbing on tree twigs. That's why 'Mǎyǐ shàng shù' translates to 'Ants on a tree'. We used easier to find thin spaghetti and optional healthy vegetables. Our spice blend with Shitake powder is full of umami.
cinnamon, fennel, garlic, shiitake mushrooms, black pepper, cloves, star anise
Optional
4ozvegetables of your choice[3]thinly sliced or cut into very small pieces
Instructions
Rice & Noodles
Prepare rice and noodles according to package instructions.
Drain. Keep the cooking water from the noodles.
Cook
In a large PAN, heat 2 tbsp oil over medium heat.
Add meat and Mǎyǐshàngshù spices.
Mix and stir-fry until the meat is crumbled and cooked.
Add vegetables (optional), green onions, and 2 tbsp soy sauce.
Mix and stir-fry for 3-5 minutes.
Add the noodles and 1 cup of their cooking water. Mix well.
Optionally, add to taste: soy sauce, salt & pepper, a bit more cooking water.
Serve
Serve Mǎyǐshàngshù sauce over rice.
Enjoy!
Notes
[1] Substitute meat with mushrooms, finely chopped.[2] Substitute spaghetti with glass noodles and add them to the PAN uncooked.[3] Recommended: mushrooms, zucchini, rutabaga, turnip, celery, bell pepper, broccoli florets, or green asparagus.
Make it again and substitute the spices with 1-2 tbsp Asian bean paste.
Marceline Reid-Jaques
2022-12-14
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
2022-05-22
The best way to try new dishes!
Enter the Culinary World
Be Inspired | Explore your boundaries and creativity
Mǎyǐshàngshù from the Chinese region Sichuan is a dish with a name that you will never forget. In its classic version, thin glass noodles, also called bean threads, soak up a sauce made with ground meat. The result looks like ants climbing on tree twigs. That's why 'Mǎyǐ shàng shù' translates to 'Ants on a tree'. We used easier to find thin spaghetti and optional healthy vegetables. Our spice blend with Shitake powder is full of umami.
Shopping list
1.5 lb ground pork (poultry, or veal)
5 green onions (sliced)
10.5 oz very thin spaghetti aka capellini
tamari or soy sauce
oil
salt & pepper
Optional
4-8 oz vegetables of your choice ((see notes))
cooked rice
Culinary Spice Kit
Cinnamon, fennel, garlic, Shitake mushrooms, black pepper, star anise, cloves
Prepare the noodles according to package instructions. Keep the cooking water.
In a large PAN, heat 2 tbsp oil over medium heat.
Add meat and Mǎyǐshàngshù Spices. Mix and stir-fry until the meat is crumbled and cooked.
Add vegetables (optional), green onions, and 2 tbsp tamari or soy sauce.
Mix and stir-fry for 3 minutes.
Add the noodles and 1 cup of their cooking water. Mix well.
Add more cooking water, tamari or soy sauce and/ or salt & pepper to taste.
Enjoy!
* Recommended: thinly sliced mushrooms, zucchini, rutabaga, turnip, celery, bell pepper; or broccoli florets or green asparagus, cut in small pieces.
▪ Substitute spaghetti with glass noodles.
▪ Make it again and substitute the spices with 1-2 tbsp bean paste.
Tea Eggs can be found in almost every convenience store in Taiwan. They are hard-boiled eggs that are marinated in aromatic seasoned tea. The evenly cracked shell creates a shining broken glass effect. Enjoy this convenient protein delicacy.
Fennel, star anise, cloves, cinnamon, black peppercorn, Sichuan peppercorn (not recommended during pregnancy)
Instructions
Step 1
Boil the eggs for 10 minutes. Rinse them under cold water. Let them cool. Crack the eggshells slightly by tapping them gently with the back of a spoon. Set them aside.
Step 2
In a POT, boil 3 cups of water. Turn heat off. Steep the tea bags into the water for 5 minutes. Take the tea bags out.
Add soy sauce, sugar, and Tea Egg spices. Mix well. Add the eggs.
Bring to a boil. Cook over low heat for 10 minutes. Turn the eggs halfway.
Step 3
Let cool. Transfer the eggs and liquid to a container with lid. Keep the container overnight in the fridge. Turn the eggs once in a while.
Optionally, reheat eggs in the liquid, not in the microwave.
Serve the eggs cold or warm.
Enjoy!
Marceline Reid-Jaques
2022-12-14
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
2022-05-22
The best way to try new dishes!
Enter the Culinary World
Be Inspired | Explore your boundaries and creativity
Tea Eggs can be found in almost every convenience store in Taiwan. They are hard-boiled eggs that are marinated in aromatic seasoned tea. The evenly cracked shell creates a shining broken glass effect. Enjoy this convenient protein delicacy.
12 eggs (washed)
4 bags black tea
1/2 cup soy sauce or tamari
2-4 tbsp (brown) sugar
Tea Eggs Culinary Spice Kit
Fennel, star anise, cloves, cinnamon, black peppercorn, Sichuan peppercorn (not recommended during pregnancy)
Step 1
Boil the eggs for 10 minutes. Rinse them under cold water. Let them cool. Crack the eggshells slightly by tapping them gently with the back of a spoon. Set them aside.
Step 2
In a POT, boil 3 cups of water. Turn heat off. Steep the tea bags into the water for 5 minutes. Take the tea bags out.
Add soy sauce, sugar, and Tea Egg spices. Mix well. Add the eggs.
Bring to a boil. Cook over low heat for 10 minutes. Turn the eggs halfway.
Step 3
Let cool. Transfer the eggs and liquid to a container with lid. Keep the container overnight in the fridge. Turn the eggs once in a while.
Optionally, reheat eggs in the liquid, not in the microwave.
Warming hotpot is one of the most popular dishes of the Chinese province Sichuan (aka Szechuan). The Sichuanese love to get together with family and friends spending hours sitting around the simmering pot, eating, and chatting. Asian groceries offer hotpot bases with ingredients like monosodium glutamate and artificial flavors. The mild SpiceBreeze hotpot seasoning uses only pure and freshly ground spices.
2quartsbone brothhomemade or good quality store-bought
1can tomato paste6 oz
2small onionsfinely chopped
4clovesgarlicgrated or pressed
1inchgingersliced
1-2tbspsugaror honey, or syrup
salt
vegetable oil
4strainer cups or slotted spoons
Hotpot Culinary Spice Kit
Fennel, star anise, cloves, cinnamon, black peppercorn, Sichuan peppercorn (not recommended during pregnancy)
Suggested Dipping Ingredients
▪ thinly sliced meat of your liking
▪ large shrimp, sliced fish filet, or squid
▪ a variety of mushrooms, bok choy, savoy or napa cabbage, (sweet) potatoes, mung bean sprouts, cauliflower and broccoli florets
Suggested Sides
▪ cilantro, green onions, watercress, radish
▪ dipping sauces (see notes)
Instructions
In a medium POT, heat 1/4 cup of oil.
Fry onions over medium-low heat until translucent.
Add garlic and ginger.
Fry for 1-2 minutes until fragrant.
Add tomato paste, 1 tbsp sugar, and Hotpot spices.
Stir-fry for 5 minutes.
Add broth, and salt and sugar to taste.
Mix well. Bring to a boil. Turn off.
Serve
Place POT on a small stove in the center of the dining table. Keep the soup gently boiling.
Place your choice of dipping ingredients, dipping sauces, and sides on separate plates around it.
Enjoy!
Notes
Variations
Add chili peppers to taste to half of or all of the pot.
Substitute tomato paste with 1 cup of beer.
Alternative DishesUse the Hotpot spices for one of these recipes:▪ Sichuan beef (Use all of the Hotpot spices per recipe.)▪ Dublin spice bag (Use all of the Hotpot spices per recipe and add chili powder to taste.)▪ Taiwanese ló͘-bah-png (Use about 1 tbsp of the Hotpot spices per recipe.)Basic Dipping Sauces
Mix 1 tbsp each of soy sauce or tamari, rice or apple cider vinegar, and water. Optionally, add to taste green onions, cilantro, ginger, garlic, chilis (all finely chopped), or make several sauces with different combinations.
Mix 1/2 cup each of tahini, soy sauce or tamari, and rice or apple cider vinegar. Add 1-2 cups of water to taste. Optionally, add sugar, mustard, and/or sesame seeds to taste.
Mix 1/4 cup each of minced garlic, lemon juice, and vegetable oil. Add salt to taste.
Marceline Reid-Jaques
2022-12-14
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
2022-05-22
The best way to try new dishes!
Enter the Culinary World
Be Inspired | Explore your boundaries and creativity
