OMG we just got back from Japan and my cousin and I had these and they were amazing!! My cousin kept insisting that we needed to eat Tsukune for the next meal 😅
Nami San, what is the thinking with cooking half of the meat first? Is it for the texture? Also, is that an egg yolk you served it with? Is that for dipping? Happy new year!
Oh sorry I didn’t read the blog post. I only watched the video. By the way, I just wanted to say that I’m really sorry about the earthquake in Japan. I was actually living in Japan at the time of the 2011 earthquake and so I feel like I can’t understand how the people of Japan are feeling now. It was terrible that and it’s terrible now. I hope your family is OK
It's not an izakaya dish, but I really miss chawan-mushi, which was one of my favorites in Japan but is impossible to get in the US or Europe. I wish I knew how to make it. Edit: what a coincidence, I see there's a recipe for it in an older video :)
I love Chawanmushi, too. I have a few Chawanmushi recipes on my website so do check them out! It’s easy to make! www.justonecookbook.com/chawanmushi-savory-steamed-egg-custard/
Sake for water and mirin can be sub with sugar water. Unsure about apple juice as apple taste seems strong… maybe grape juice diluted with water? I’d go with sugar water.
Looks delicious! I have a question-is it okay to use any kind of sake? I can’t find shiso where I live, not even at Asian grocery stores. I may have to grow some like you suggest on your website!
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Great new content!!!! Intimate and clear instructions. Thank you.
Looks amazing! Will try and thank you for such clear and concise directions!
Thank you! Hope you enjoy!
That looks so delicious. I definitely want to make it.
Hope you enjoy!
This looks so good!
Thank you!
Looks so oishii!!! 美味しい
Arigato!
OMG we just got back from Japan and my cousin and I had these and they were amazing!! My cousin kept insisting that we needed to eat Tsukune for the next meal 😅
Hope you enjoy the recipe! 🤗
Very nice & thank you for the video
Thanks for watching!
@@justonecookbook 👍🏻 of course & have a good week
Happy New Year 🎊
Happy New Year!
Nami San, what is the thinking with cooking half of the meat first? Is it for the texture? Also, is that an egg yolk you served it with? Is that for dipping?
Happy new year!
I explained in the blog post but this prevents meat’s shrinkage. And dipping in egg yolk is a classic way to eat Tsukune.
Oh sorry I didn’t read the blog post. I only watched the video. By the way, I just wanted to say that I’m really sorry about the earthquake in Japan. I was actually living in Japan at the time of the 2011 earthquake and so I feel like I can’t understand how the people of Japan are feeling now. It was terrible that and it’s terrible now. I hope your family is OK
Thank you.
It's not an izakaya dish, but I really miss chawan-mushi, which was one of my favorites in Japan but is impossible to get in the US or Europe. I wish I knew how to make it.
Edit: what a coincidence, I see there's a recipe for it in an older video :)
I love Chawanmushi, too. I have a few Chawanmushi recipes on my website so do check them out! It’s easy to make! www.justonecookbook.com/chawanmushi-savory-steamed-egg-custard/
Been thinking about trying this.
I can't wait to try this! Would you recommend the mixture for gyoza filling as well?
Hmm you could, but I'd add cabbage or napa cabbage in my gyoza. www.justonecookbook.com/gyoza/
Thank you for the recipe.
What can I replace sake and mirin for? Since air don’t consume alcohol.
Apple juice might be a nice alternative, with a dash of vinegar.
Mirin has a tiny amount of alcohol in it and will burn off.
Not sure about vinegar substitute as mirin and sake has no vinegar taste.
Sake for water and mirin can be sub with sugar water. Unsure about apple juice as apple taste seems strong… maybe grape juice diluted with water? I’d go with sugar water.
Thank you everyone!
I guess then some water with a bit of sugar might be ok.
Would be neat to add the Japanese characters for the ingredients’ names for us learning Japanese :)
Thank you for your suggestions! :)
It look good . I don’t know what is shiso , what is the best alternative for that one please?
Shiso is perilla leaves, commonly used in Japan. Just a little bit more green onions would work.
Nice
Thanks!
Looks delicious! I have a question-is it okay to use any kind of sake? I can’t find shiso where I live, not even at Asian grocery stores. I may have to grow some like you suggest on your website!
Yeah, try growing them. :) You can use any sake. I typically buy a bottle of inexpensive drinking sake. www.justonecookbook.com/sake/
can i use airfryer ibstead of oven if i dont have oven?
Yes you can!
masarap
Thank you!
This is my favorite….
Hi, can you explain why u need cooked n raw meat together mix? Can't I just use all raw meat?
I explained in the blog post, but to prevent the meat from shrinkage. It's a technique I learned from the yakitori cookbook.
Will this work with ground pork?
I think so, but it'll be fattier, so it may be a bit more difficult to shape. If so, you need to chill the meat mixture before working.
@@justonecookbookIf you use pork do you still change directions when hand mixing the filling?
Yummy Skewer...Lokks so juicy... Done subscribe here..
Can you show us pork recipe ma'am!Thank you!
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Thank you 😋
Egg yolk... I love it. But, might be scary for some Americans.
Understood, but traditionally, tsukune is served with egg yolk so I felt I should include it as optional choice, since we have a global audience. :)
Ahmmm what if I mix 31 times left and 31 times right ?
It's okay. The number 30 is just to give you an idea of how many times to mix. 🙂