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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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 ⅛-inch thin slices.
Then, slice them lengthwise into ⅛-inch thin strips.
Salad
In a large BOWL, mix 2 tbsp lime juice, Quinoa Salad spices, and 1 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
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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
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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
Enjoy this extraordinary endive apple salad as a light weekday lunch or elegant side for a Sunday dinner with Belgian Carbonnade à la Flamande.
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.
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
Preparing this dish is simple. Its flavor is irresistible - it jumps right into your mouth ("salt-im-bocca"). An Italian everyday dinner consists of at least two courses: pasta, soup, or risotto followed by meat or fish with vegetables or salad. Saltimbocca is a popular second course. We recommend pasta seasoned with a simple sauce as the first course. Make the recipe again: Try authentic Saltimbocca alla Romana with fresh sage leaves and thin slices of veal.
1.5lbchicken breastboneless, skinless, cut into 6-8 thin large slices
8slicesprosciutto(raw ham), very thin
3/4lbspaghettior other pasta
1cupblack olivessliced
4anchovy filets
2clovesgarlicsmashed
1/4cupdry white wine or cooking wine
2tbspbutter
olive oil
salt & pepper
Saltimbocca Culinary Spice Kit
[1]Sage
[2]Sun-dried tomatoes
Suggested Sides
fresh Italian breadsliced
asparagus, cauliflower, or broccolicooked
spinach or mushroomssautéed with garlic
Instructions
1st course
In a large PAN, heat 2 tbsp oil over medium heat.
Cook garlic for 1 minute.
Add anchovies. Cook 2 minutes.
Add olives. Cook until olives turn slightly brown.
Add cooked spaghetti and 1 cup of the cooking water to the PAN. Cook for 1 minute.
Sprinkle Saltimbocca [2] spices on plated dish.
2nd course - Prepare
Cover the chicken slices with PLASTIC WRAP and pound them to about 1/8 inch thickness.
Season them with the Saltimbocca [1] spices in an even layer. Don’t add salt!
Place prosciutto slices on top.
2nd course - Cook
In a PAN, over medium heat, melt the butter.
Place the chicken bundles in the PAN in one layer, prosciutto side up.
Season with pepper to taste.
Fry chicken for a couple of minutes until the bottom starts to brown.
Add wine. Reduce heat to low. Cover.
Let cook for a few minutes until the chicken is done.
2nd course - Serve
Serve with your preferred sides.
Enjoy!
Notes
Variations▪ Substitute chicken with veal or pork cutlets.▪ Substitute chicken with eggplant or zucchini.▪ Substitute prosciutto with Spanish jamón serrano, bacon, or cheese.▪ Substitute wine with broth.
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
