Pork Tsukune with Nori Seaweed
Pork Tsukune with Nori Seaweed

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pork tsukune with nori seaweed. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Pork Tsukune with Nori Seaweed is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Pork Tsukune with Nori Seaweed is something which I’ve loved my whole life. They’re nice and they look wonderful.

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To begin with this recipe, we have to prepare a few ingredients. You can cook pork tsukune with nori seaweed using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Pork Tsukune with Nori Seaweed:
  1. Take 300 grams Minced Pork
  2. Take 8 tbsp Crumbs Bread
  3. Prepare 2 tbsp Miso
  4. Make ready 4 tsp Sugar
  5. Get 1 sheets Nori Seaweed (21cm x 19cm size)

Tsukune is a great appetizer as well as a main dish for everyday dinners. Ground chicken is the main ingredient for Tsukune. Because of the soft texture, it is a popular item for children. Tear and add Nori to Dashi in a pot.

Instructions to make Pork Tsukune with Nori Seaweed:
  1. Cut the Nori Seaweed into 16 equal pieces with kitchen scissor.
  2. Put the Minced pork, crumbs bread, miso and sugar in a bowl. Knead it well.
  3. Divide the meat into 16 equal amount and round into oval. Put the meat on each Nori seaweed.
  4. Put the Meat in the frying pan with Nori seaweed-side down. Heat the frying pan with low heat and cook for 1 minute. Turn over and cook with lid for 3 minutes more.
  5. Good for a light lunch meal or lunch Box.

When the Nori becomes thick, add Soy Sauce, Sake, and Mirin. Turn down to low heat and cook until liquid is almost gone. Tsukune is usually seasoned with salt or sweet soy sauce - yakitori "tare". Ingredients for "tare" are similar to teriyaki sauce, but "tare" is much thicker and saltier. When the yakitori "tare" gets caramelized under the broiler (or over the grill), the tsukune becomes incredibly delicious.

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