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Before you jump to Tsukune (Japanese style turkey meatballs) recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.
Almost each and every “get healthy” and “weight loss” posting you read will tell you to skip the drive through and make all of your meals yourself. There’s some worth to that. But sometimes the last thing you wish to do is prepare a whole supper for yourself and your family. Once in a while you just want to visit the drive through when you are on your way home and complete the day. There is no reason that you simply shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This is because most well-known fast food restaurants around are trying to “healthy up” their choices. Here is how you can find healthy food choices at the drive through.
Go with the side dishes. Not too long ago, the sole side dish item at a fast food restaurant was French fries. Now virtually all of the well-known fast food places have widened their menus. Now you can get several different salads. You might get chili. Baked potatoes can even be ordered. Fruit is generally offered. There are lots of wholesome options that do not consist of putting something deep fried into your body. Instead of the pre-determined “meal deals” try to build a meal from side dishes. When you choose to do this you are able to keep your fat content as well as your calorie counts low.
Basic logic states that the best way to lose pounds and get healthy is to ban fast food from your diet altogether. While, for the most part, this is a good strategy, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Occasionally, allowing someone else cook dinner is just what you need. When you want healthy menu items, you do not have to feel bad about visiting the drive through.
We hope you got insight from reading it, now let’s go back to tsukune (japanese style turkey meatballs) recipe. You can have tsukune (japanese style turkey meatballs) using 25 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Tsukune (Japanese style turkey meatballs):
- Prepare For the meatball marinade:
- Take 500 turkey mince (or mince chicken)
- Prepare 1/2 white onion, finely diced
- Prepare 3 cloves garlic, grated
- Provide 1 inch chunk ginger, grated
- Prepare 1 spring onion, finely sliced
- Use 1 teaspoon ground white pepper
- You need 70 g panko breadcrumbs
- Use 2 teaspoons pure sesame oil
- Take 2 1/2 tablespoons light soya sauce
- Provide 2 tablespoons clear runny honey
- Get 2 tablespoons mirin
- Get 2 tablespoons plain flour or corn flour
- Take Other ingredient:
- Get 2-3 tablespoons vegetable oil (or any cooking oil)
- Prepare Meatball glaze/sauce:
- Get 4 tablespoons water
- Provide 2 tablespoons mirin
- Take 2-3 tablespoons white sugar or runny clear honey
- You need 2 tablespoons light soya sauce
- Provide 2 tablespoons sesame oil
- Get 6-7 bamboo skewers (teppō gushi, 鉄砲串, gun skewer - narrow flat skewer with a handle)
- Prepare Garnish:
- Provide Sprinkle Japanese chilli powder
- Get Sprinkle black or white sesame seeds
Steps to make Tsukune (Japanese style turkey meatballs):
- In a large mixing bowl, place the mince meat along with the onion, garlic, ginger, spring onions, breadcrumbs, sesame oil, light soya sauce, honey, mirin and flour together. Using rubber gloves or chopsticks mix all of the ingredients together until well incorporated. Cover bowl with cling film and set aside for about 30 minutes to let the marinade infuse into the meat.
- Once the meat has had time to marinade, prepare a baking tray or plate. Grab a small amount of meat (bite size) and roll into a ball shape. Repeat this until all of the meat has been used. Roughly makes 15 meatballs, so each skewer will have 3 pieces of meat on.
- In a flat pan (either using big or small depending on how many your cooking), on medium heat add the oil. Add the meat balls and cook for a few minutes until lightly coloured. Then turn over to colour other side and then on both sides to brown. Keep continuously turning the meat balls to ensure the meat cook and colours evenly. Tip: if not cooking all at once separate the batches. The uncooked meatballs can be placed into a food container/freeze bag and be stored in the fridge/freezer.
- Once the meat is fully cooked through, remove from the pan and transfer onto a plate or baking tray. Let the meat rest for a few minutes. Then poke the bamboo skewers into the meat balls (3 meatballs per skewer). Tip: I learnt this trick from Yui, to skewer the meat after its cooked, so the meat doesn't fall off during the cooking process.
- Using the same pan turn the heat to low and add the meatball glaze ingredients. Using a wooden spoon stir the sauce to ensure that the honey or sugar dissolves. Taste the glaze and adjust as necessary (add more sugar, soya sauce, water, mirin etc).
- Once the glaze begins to thicken slightly and bubble, turn the heat to very low. Then place the skewered meatballs back into pan. Using a wooden spoon, generously cover the meatballs with the glaze all over. Let the meatballs soak in the glaze for a few minutes.
- Once ready to serve, place the meatballs either on a serving plate and pour the glaze over. Or in a serving bowl, place the steamed rice at the bottom, place the meatballs skewers on top and drizzle over some of the glaze over the meat to soak into the rice. Then garnish with sesame seeds and Japanese chilli powder. Serve with a side of tamagoyaki egg, greens or pickled vegetables to cut through the sweetness.
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