• Ground chicken300g
• Sake1 tbsp
• Salt1/3 tsp
• Shiso leaves (minced)10 leaves
• ★Salt1/3–1/2 tsp
• ★Sesame oil2 tbsp
• ★Chicken bouillon powder1/2 tsp

1. 1

   In a bowl, combine 300g ground chicken, 1 tbsp sake, and 1/3 tsp salt. Mix well with your hands. Add the minced shiso leaves (10 leaves) and mix until evenly combined.

2. 2

   Lightly oil your hands with vegetable oil, then divide the mixture into 18 portions and form into balls (tsukune).

3. 3

   Arrange the tsukune on a heat-safe plate and microwave at 600W for 1 minute. Remove and rearrange them for even cooking.

4. 4

   Microwave for another 1 minute at 600W. This is just preparation for grilling, so the meat doesn't need to be fully cooked through yet.

5. 5

   In a bowl, mix together ★1/3–1/2 tsp salt, ★2 tbsp sesame oil, and ★1/2 tsp chicken bouillon powder to create the gama salt sauce.

6. 6

   Warm the salt sauce in a frying pan over medium heat. Add the tsukune and cook slowly over low to medium-low heat for about 5 minutes.

7. 7

   When the surface is lightly browned, it's done.

8. 8

   For extra fun, skewer them to create yakitori-style tsukune if you like.

For extra tender tsukune, I recommend using chicken thigh meat. Note that longer microwave heating times will dry out the meat and make it tough, so adjust your microwave to 500W or reduce the cooking time accordingly.

• Calories280 kcal
• Protein18 g
• Fat19 g
• Carbs3 g
• Sodium1.8 g