Tsukune with Hibachi Sauce
Ingredients
- Tonton Hibachi Sauce with Sake
- 300 g ground chicken
- 300 g ground pork
- 6 mushrooms, minced
- 1/4 onion, minced
- salt and pepper
- 2 thumb sized pieces fresh ginger, grated
- 6 cloves garlic cloves, finely chopped
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Cooking Instructions
- Mince the mushroom and onion.
- Chop garlic into tiny pieces.
- Combine meat, onion, mushroom, garlic and grated ginger. Season with salt and pepper.
- Knead them until sticky.
- Shape the meat into small balls (this is called tsukune in Japan).
- Grill tsukune meatball until about 70% done.
- Brush the tsukune with Tonton Hibachi Sauce.
- Grill it and repeat this until Hibachi is well coated with tsukune.
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