Tsukune
MAKES ABOUT 14 // PREP TIME 30 MINS // COOK 40 MINS (PLUS CHILLING, RESTING)
“A favourite since the beginning of Chaco Bar,” says Abe.
“Basically, it’s like a meatball on a skewer. There are countless
recipes, and this is our take.” At Chaco Bar, chopped cartilage
from the chicken-breast plate is folded into the filling to
add texture. Soak bamboo skewers overnight, if possible.
500 gm minced chicken
500 gm minced pork
1 small egg
1 small egg yolk
30 gm potato starch
4 spring onions, finely
chopped, plus extra spring
onion, finely chopped
10 gm ginger (about
2cm), chopped
1 garlic clove, finely grated
2 tsp ground coriander
Coarsely chopped
cabbage, to serve
TERIYAKI SAUCE
250 ml (1 cup) Yamasa
soy sauce
150 ml mirin
150 gm white sugar
150 gm brown sugar
½ spring onion,
coarsely chopped
1 garlic clove, grated
1 For teriyaki sauce, bring
ingredients to the boil in a
saucepan, reduce heat to low
and simmer until reduced to
a thick sauce (25-30 minutes).
Strain (discard solids).
2 Preheat a charcoal barbecue
to medium. Mix chicken, pork,
egg, yolk and potato starch
in an electric mixer to a stiff
paste. Add onion, ginger, garlic,
coriander and 2 tsp salt flakes
and mix to combine. Fold in
extra onion with a spatula.
Transfer to a stainless-steel
bowl, cover and rest in
refrigerator until cold. Arrange
skewers into bunches of 3 and
mould billiard-ball-sized portions
of mixture onto skewers, then
refrigerate until required.
3 Grill tsukune, turning, until
golden brown (5-6 minutes).
Rest for 2 minutes, then
return to barbecue until
cooked through (1-2 minutes).
Serve on a bed of cabbage
with teriyaki sauce.
Wine suggestion A
medium-bodied grenache
to balance the richness
of the teriyaki sauce.“You can’t do yakitori
without chicken!”
says Kishimoto.Chicken-thigh skewers
MAKES ABOUT 12 // PREP TIME 10 MINS // COOK 10 MINS (PLUS RESTING)“You can’t do yakitori without chicken!” says Kishimoto.
Soak bamboo skewers overnight, if possible.600 gm chicken thighs, skin
on, cut into 2cm pieces
1 large onion, cut into
2cm pieces
Cooking sake, for brushing
Coarsely chopped cabbage,
to serve
Togarashi (see note),
to serve1 Preheat a charcoal barbecue
to medium-high). Thread 3
pieces chicken and 3 pieces
onion alternately onto skewers.
Dust salt flakes over skewers
using dry hands.2 Once flames have died down,
place skewers over charcoal,
brush with sake and grill, turning,
until golden brown (4-5 minutes).
Rest for 2 minutes, then return to
barbecue until cooked through
(1-2 minutes). Serve on a bed
of cabbage with togarashi.
Note Togarashi is available
from Japanese grocers and
select supermarkets.
Sake suggestion A savoury
nama-style sake from Aichi,
Japan, such as Fujiichi Shuzo
Kikutaka Kobo #7 (black
marketsake.com). ➤