Snack
by CookWhatHK0 saved
Yakitori Tsukune Skewers shape seasoned ground chicken into meatballs, poach then pan-fry them, and glaze in a soy-mirin tare sauce.
Gently massage the ground chicken with 1/2 teaspoon of salt.
用半茶匙鹽搓揉免治雞肉。
Add the sugar, sake, soy sauce, ginger paste, miso, thinly sliced green onion, and the beaten egg to the chicken mixture. Stir everything together until all the ingredients are evenly combined.
加入砂糖、清酒、豉油、薑蓉、味噌、青蔥和打散的雞蛋，攪拌均勻。
To form the meatballs, take a portion of the mixture in your hand and gently squeeze it between your thumb and index finger to create small balls. Carefully drop each formed ball into a pot of water that has already been brought to a boil.
取一份混合物放在手掌，用拇指和食指間擠出成球狀。將每個肉丸投入滾水鍋中（事先將水燒滾）。
Once the meatballs float to the surface, indicating they are cooked, transfer them immediately to a bowl of ice water to stop the cooking process.
當肉丸浮至水面時，撈起放入冰水中。
After they have cooled and drained, thread the meatballs onto bamboo skewers.
瀝乾後，將肉丸串到竹籤上。
For the sauce, combine all the listed sauce ingredients in a frying pan. Heat this mixture gently, being careful not to let it come to a boil. Strain the sauce just before it reaches boiling point.
在炒鍋中混合所有醬汁材料，以小火加熱（小心不要讓它沸騰）。在沸騰前將醬汁過濾。
Add a small amount of oil (not listed in the ingredients) to a frying pan. Arrange the skewered meatballs in the pan and cook them until they are lightly browned. Coat them well with the made sauce.
在炒鍋中加少許油（不計入材料清單），放入串好的肉丸，煎至稍微金黃。裹上預備好的醬汁。
