Shiso Flavored Cheesy Chicken Tsukune Meatballs
Shiso Flavored Cheesy Chicken Tsukune Meatballs

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, shiso flavored cheesy chicken tsukune meatballs. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Shiso Flavored Cheesy Chicken Tsukune Meatballs is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Shiso Flavored Cheesy Chicken Tsukune Meatballs is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook shiso flavored cheesy chicken tsukune meatballs using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Shiso Flavored Cheesy Chicken Tsukune Meatballs:
  1. Make ready 300 grams ○Ground chicken
  2. Make ready 1 ○Egg
  3. Make ready 1 1/2 tbsp ○Katakuriko
  4. Prepare 1 dash ○Ginger (grated)
  5. Make ready 2 pinch ○Salt
  6. Make ready 3 slice Sliced cheese (processed cheese slice)
  7. Take 4 tbsp Oil-free shiso dressing
  8. Prepare 4 tbsp ● Water
  9. Take 1 dash Katakuriko slurry
  10. Get 3 pieces Shiso leaves
  11. Take 1 pinch Roasted sesame seeds
Steps to make Shiso Flavored Cheesy Chicken Tsukune Meatballs:
  1. Mix the ○ ingredients in a bowl.
  2. Stack 3 slices of cheese on top of each other and cut into 16 squares.
  3. I only had sliced cheese and wanted volume, so I stacked them. You can substitute with cubed cheese.
  4. Shape the meat mixture into balls and wrap them around a piece of cheese.
  5. Heat oil in a pan and cook the meatballs.
  6. The meatballs are soft, so it's better to fry them as you go. If you make them first and then fry them, they'll lose shape.
  7. The cheese will ooze out as you fry them. Fried cheese is tasty, too.
  8. Reduce the heat to medium as they brown, cover with a lid and cook over low heat until they are cooked through. Remove from heat once they're done.
  9. Wipe the excess oil from the pan, boil the ● ingredients, and reduce the heat to low. Gradually add the katakuriko slurry and mix.
  10. Return the meatballs to the pan to coat with the sauce. To finish, top with shiso dressing and sesame seeds.

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