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Le Chaudron recipe
Tsukune boulettes de poulet
Tsukune (glazed chicken meatballs)
⏱ 35 minServes 4Easy300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)ground chicken
1egg
3scallions, sliced
1piece of ginger (3 cm / 1 in), grated
5 tbspsoy sauce
3 tbspmirin
2 tbspsugar
- 500 g (18 oz) ground chicken
- 1 egg
- 3 scallions, sliced
- 1 piece of ginger (3 cm / 1 in), grated
- 5 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the ground chicken with the egg, scallions and grated ginger until slightly sticky.
- With wet hands, shape into 4 cm (1½ in) ovals.
- Brown in an oiled skillet for 6 minutes, turning often.
- Make the tare: simmer the soy sauce, mirin and sugar for 5 minutes until syrupy.
- Pour over the meatballs and roll them gently for 2 minutes to glaze.
- Thread onto skewers, drizzle with the remaining sauce and serve hot.
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