Tsukune Meatball

Murcia al Vino Cheese PDO, Shiso, Teriyaki Sauce, Egg Yolk, Chives

Chef Masako Morishita of Maxwell Park | Washington, D.C.
Yield: 6 servings

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Adapted by StarChefs | July 2022

INGREDIENTS:

Tsukune Meatball:
90 grams grated Murcia al Vino cheese PDO
1 pound ground chicken 
120 grams finely chopped onion
2 egg whites 
2 shiso leaves, finely sliced  
2 teaspoons salt 
1 tablespoon lemon juice 
1 tablespoon soy sauce 
1 ½ tablespoons potato starch 

 Skewers:
90 grams Murcia al Vino cheese PDO, sliced and cut into 1½-by-1½-inch squares
3 tablespoons sake 
500 milliliters teriyaki sauce, or 3 tablespoons per meatball
Finely chopped chives 
6 egg yolks
Soy sauce

METHOD:

For the Tsukune Meatball:
In a bowl, mix to combine all ingredients until it gets sticky. Divide the mixture into roughly 12 balls. Reserve.

 For the Skewers:
Press a hole in the center of each Tsukune Meatball, then add cubed Murcia cheese to the hole. Close the meatball around the cheese and form the patty into an oval-shaped ball, similar to a large egg. In a pan over medium-low flame, heat oil. Add Tsukune Meatballs and cook on one side, approximately 2 minutes. Flip Tsukune Meatballs, add sake, then cover pan with a lid. Reduce heat to low and cook 7 minutes. Once the Tsukune Meatballs are fully cooked, increase heat to medium-high and add teriyaki sauce. Bring sauce to a boil, then baste the Tsukune Meatballs until caramelized. Remove from heat. Place a skewer through the middle of each Tsukune Meatball. Sprinkle with chives. Place 2 skewers on each serving plate. Drop egg yolks into individual ramekins, then top each yolk with a couple drops of soy sauce. Serve skewers with egg yolk dipping sauce. 

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