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
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Quinoa is a grain dating back to the pre-Columbian cultures in Latin America. With its protein, dietary fiber, polyunsaturated fats, and minerals, quinoa remains an important source of nutrients for the Quechua and Aymara peoples in the Andes region of South America. In their language, quinoa means ‘mother grain’.
Aji panca is very mild chili pepper with a fruity-sweet flavor.
Cook quinoa according to package instructions. It should turn out fluffy.
Carrots
Cut the carrot lengthwise into â…›-inch thin slices.
Then, slice them lengthwise into â…›-inch thin strips.
Salad
In a large BOWL, mix 2 tbsp lime juice, Quinoa Salad spices, and 1Â tbsp oil.
Add tomatoes, cucumber, onions, and cilantro. Mix well and season with salt to taste.
Add avocados and mix carefully.
Serve
Place large lettuce leaves on plates.
Add quinoa salad on top and garnish with carrots.
Optionally, add nuts or beans to taste.
Enjoy!
Notes
Substitute cilantro with flat parsley or chives.
Dry roast the nuts or garbanzo beans.
Add slices of fried steak or chicken, or of smoked salmon or trout.
Cut the lettuce into 1-inch strips.
Substitute quinoa with couscous.
If you are used to quinoa, try a non-white type.
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
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
Koshary was originally a meal to use up leftovers. Today, it's a national dish of Egypt and served in dedicated Koshary Restaurants in Cairo. The key to its complex flavor is the harmonic combination of all ingredients. Assembly Instructions: First pile up your plate in layers of rice, noodles, lentils, and meat (optional). Then, sprinkle onions and garbanzo beans on top. Finish with red and white sauce to taste. Finally, mix all together and dig in!
1/2cupshort thin noodlese.g. fideo, or spaghetti broken-up into 1-inch
1cupshort-grain rice
2cupsbrown lentilscooked
2cupstomato puree
1/2can garbanzo beansrinsed
3large onionshalved + thinly sliced
1onionchopped
2clovesgarlicgrated (red sauce)
3clovesgarlicgrated (white sauce)
1lime or lemonfor juice
white vinegar
oil
salt & pepper
Optional
1/2lbground meatlamb, chicken, or beef
Koshary Culinary Spice Kit
Pouch [1] Cumin, nutmeg, black pepper, coriander, cloves, cinnamon, cardamom, paprika, chili
Pouch [2] Black pepper, cumin
Instructions
Prepare
Cook noodles and rice according to package instructions.
Red sauce (shatta)
In a POT, heat 2 tbsp oil.
Fry chopped onions over medium heat until golden.
Add tomato puree and 1 tbsp vinegar. Stir in Koshary [1] spices, garlic, and salt to taste.
Cook 30 minutes over low heat.
White sauce (Daqah)
In a small BOWL, mix garlic, 1/2 tbsp vinegar, 1/2 tbsp lime juice, 1/3 cup water, salt to taste, and Koshary [2] spices.
Fried onions
In a PAN, heat 2 tbsp oil. Fry sliced onions until they turn brown and crisp.
Garbanzo beans
In a POT, heat 2 tbsp oil. Stir-fry garbanzo beans until they turn slightly brown.
Season with salt to taste.
Optional
In a PAN, fry ground meat until crumbled.
Season with salt & pepper to taste.
Serve
Serve everything in separate bowls.
Assembly
First pile up your plate in layers of rice, noodles, lentils, and meat (optional).
Then, sprinkle onions and garbanzo beans on top.
Finish with red and white sauce to taste.
Finally, mix all together and dig in!
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
Who doesn’t love chicken nuggets? Discover this Austrian take on the all-time favorite with thin chicken slices. Alternatively, substitute chicken with fish fillet, or pork or veal cutlets.
The breading includes mustard, a variety of herbs, including tarragon and lemon verbena, finished with a hint of lemon and nutmeg.
Recommended: Serve the Kräuterbackhendl with a tartar-like dipping sauce, and give potato-rutabaga salad a try.
Who can resist chicken nuggets? Try this Austrian twist on the classic favorite with thin chicken slices coated in a flavorful breading of mustard, herbs like tarragon and lemon verbena, and a touch of lemon and nutmeg. Serve Kräuterbackhendl with a tangy tartar-style dipping sauce, and pair it with a unique potato-rutabaga salad (see notes for the recipe).
Cooked cauliflower, white asparagus, or kohlrabi; or frozen mixed vegetables (cooked in some water and butter).
Fresh baby spinach and crumbled bacon.
Potato-rutabaga saladsee recipe link in the notes
Instructions
Dipping Sauce ***)
In a BOWL, mix sour cream with 1 tsp mustard.
Add pickle and chives. Mix well.
Season to taste with salt, and lemon juice.
Optionally, add a dash of sugar.
Breading
Season dry thin chicken slices with salt & pepper to taste.
In a BOWL, mix eggs with Kräuterbackhendl spices, 1 tsp mustard, 1 tsp lemon juice, 1 tsp oil, and salt & pepper to taste.
Prepare on 3 PLATES, one each for the flour, egg mixture, and bread crumbs.
With a fork, dip 1 chicken slice at a time in the flour. Shake off any excess.
Next dip it in the egg mixture, then coat it with bread crumbs.
Frying
In a PAN, heat oil over medium heat.
Fry chicken slices for about 5 minutes, turning halfway. Don't crowd the PAN.
Serve
Serve the chicken with the dipping sauce and your preferred sides.
Enjoy!
Notes
*) Substitute with fish fillet, or pork or veal cutlets.**) Substitute with nut flour and ground nuts.***) Substitute sour cream with 3 oz crème fraîche & 1 oz buttermilk, or add 1 tbsp chopped capers. Potato-rutabaga salad recipe
Enjoy this extraordinary endive apple salad as a light weekday lunch or elegant side for a Sunday dinner with Belgian Carbonnade à la Flamande.Â
Ingredients
2-3 Belgian endives
1-2 sweet apples
1 tbsp (apple cider) vinegar
1 tbsp (vegetable) oil
salt & pepper
Optionally:
crushed walnuts
fresh parsley, chopped
crumbled blue cheese or feta.
Instructions
Slice endives into 1/4 inch wide strips.
Cut apples into 8 wedges. Slice wedges crosswise 1/4 inch wide.
Season to taste with salt & pepper.
Finish with vinegar and oil.
Optionally, top with crushed walnuts, parsley, and/or crumbled blue cheese or feta.
Â
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
