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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, shiso flavored cheesy chicken tsukune meatballs. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Shiso Flavored Cheesy Chicken Tsukune Meatballs is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Shiso Flavored Cheesy Chicken Tsukune Meatballs is something that I have loved my whole life. They’re nice and they look wonderful.

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

The ingredients needed to make Shiso Flavored Cheesy Chicken Tsukune Meatballs:
  1. Take 300 grams ○Ground chicken
  2. Make ready 1 ○Egg
  3. Take 1 1/2 tbsp ○Katakuriko
  4. Make ready 1 dash ○Ginger (grated)
  5. Get 2 pinch ○Salt
  6. Get 3 slice Sliced cheese (processed cheese slice)
  7. Take 4 tbsp Oil-free shiso dressing
  8. Get 4 tbsp ● Water
  9. Make ready 1 dash Katakuriko slurry
  10. Make ready 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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