Tsukune Yakitori
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 40mins
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- Serves
- 4
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- Calories
- 436
This Japanese dish is traditionally grilled over charcoal in yakitori restaurants across the country, which gives the succulent chicken an extra hit of smokiness. This version has been adapted for the home kitchen but can also be cooked, following the same instructions, on a BBQ or outdoor grill. When processing the chicken look for a consistency that is finely chopped but not as fine as minced chicken, as it’s important to retain some texture.
recipe updated Mar 19, 2025
Ingredients
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- Chicken stock
- 60 g
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- Green onion
- 3
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- Dried shiitake mushrooms
- 3 g
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- Chicken thigh fillet
- 600 g
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- Soy sauce
- 60 ml
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- Mirin
- 60 ml
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- Sake
- 50 ml
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- Brown sugar
- 2 tablespoons
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- Awase miso
- 1 tablespoon
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- Sesame oil
- 1 teaspoon
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- Sake
- 1 tablespoon
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- Potato starch
- 1 ½ teaspoons
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- Sea salt
- ½ teaspoon
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- Yuzu kosho
- as needed
Tools
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Oven
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Parchment paper
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Cooking Chef XL
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Skewer
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Baking tray - large
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Cooking chef xl bowl
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Small bowl
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Food processor attachment
Step preview
- Place the wooden skewers in a container filled with cold water and leave to soak
- Line a clean baking tray with parchment paper
- Attach the Stir Tool
- Add soy sauce, mirin, sake, chicken stock and brown sugar to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted until simmering - 2 min, 110°C, Stir 3
- Cook with splashguard fitted - 5 min, 102°C, Stir 3
- Transfer mixture to small bowl then set aside
- Assemble the Food Processor attachment to the machine
- Fit the knife blade to the Food Processor bowl
- Add chicken thigh fillet to the Food processor attachment
- Attach the lid and ensure it is locked into place
- Pulse until blended
- Clean Cooking Chef bowl
- Attach the Creaming Beater
- Transfer chicken to Cooking Chef XL Bowl
- Repeat the same with the remaining chicken
- Remove the attachment from the machine
- Add green onion, Awase miso, sesame oil, sake, potato starch, sea salt and dried shiitake mushrooms to the Cooking Chef XL Bowl
- Mix with splashguard fitted until combined - 3 min, Speed 1
- Pre-heat oven - medium-high heat
- Remove the skewers from the water
- Shape the chicken mixture into 8 oval patties
- Thread the patties onto the skewers
- Place patties on baking tray
- Grill each side - 4 min, medium-high heat
- Brush the chicken with the tare (the content of the small bowl)
- Grill - 2 min, medium-high heat
- Flip over and brush with more tare
- Grill - 2 min, medium-high heat
- Brush with the remaining tare from the small bowl
- Serve with Yuzu kosho