Turkey & Tofu Tsukune (Japanese Meatballs) with Soy and Balsamic Sauce

Easy and healthy Japanese Meatball (Tsukune) recipe. Tsukune is normally made from Chicken, but I used Turkey for this recipe as I like the distinctive flavour. Celery leaves give freshness to it and tofu makes the texture fluffy and light.

For the sauce, using Balsamic Vinegar is not really traditional in Japanese cuisine, but I really believe in the combination of Balsamic and Soy Sauce. When Balsamic Vinegar is cooked, the sweetness comes out and that really matches with Soy Sauce. Hope you like it too.

Oh, by the way, my favourite sauce is Soy Sauce and my husband’s is Balsamic Vinegar hehe 🙂

 

Ingredients (8 small meatballs)

For Meatballs

150g Turkey Mince

100g Silken Tofu

The top of 2 stalks (including leaves) of Celery – finely chopped

½ small Onion – finely chopped

1 clove of Garlic – minced

1cm cube of Ginger – minced

½ Teaspoon of Sesame Oil

A pinch of Salt

2 Teaspoons of Corn Flour

For Sauce

2 Tablespoons of Soy Sauce

1 Tablespoon of Balsamic Vinegar

1 Tablespoon of Sugar

 

Method:

1. Place all ingredients for the meatballs in a large bowl and knead them with your hand. Keep kneading until the mixture becomes pale in colour and sticky.
2. Heat a small amount of oil (not included in the ingredients’ list above) in a fry pan to medium/high.
3. We use 2 tablespoons to make meatballs. Scoop a spoonful of the meatball mixture with one tablespoon and make a small ball shape using two tablespoons. Place the ball in the fry pan and push it down in the centre to make a 6-7 cm circle in diameter. Repeat this to all of the meat mixture.
4. Pan-fry the meatballs for 2-3 minutes or until the bottom of the meatballs becomes golden and crispy. Flip them and cook the other side for another 2-3 minutes or until they become golden and crispy.
5. Meanwhile, mix all ingredients for the sauce in a small bowl and put it aside.
6. Once the meatballs become golden and crispy, add the sauce into the fry pan. Keep cooking for a minute or until the sauce is reduced and becomes sticky and shiny. While cooking, scoop the sauce in the fry pan and pour it over the meatballs.
7. Transfer the meatballs and the sauce to a serving plate. Serve while they are hot.