Sprinkle some salt on the finely chopped onion, mix and leave for a while. Rinse in water, and squeeze out gently. Divide the yolks from the eggs.
Sprinkle a little cooking sake (not listed) on the ground chicken, and leave for about 10 minutes.
Start adding the seasoning ingredients. Combine the ground chicken, onion, egg white and ● ingredients, and mix and knead well until sticky. Leave for about 15 minutes to let the flavors blend.
Make the sauce. Put the ☆ ingredients in a pan, and mix while bringing to a boil.
Put some oil (not listed in the ingredients) in a frying pan over low heat. Form the meat mixture into small patties and put into the frying pan. Cover with a lid.
Brown both sides. Cook through with a lid on.
Wipe excess oil in the pan.
Add the sauce to the frying pan, and coat the patties over low heat.
Transfer to serving plates. Serve with fresh raw egg yolks to use as dipping sauce. I recommend wrapping in shiso leaves.
Story Behind this Recipe
The chicken tsukune that is served at a restaurant called Japanzu in Tottori City is delicious. I wanted to try recreating it, so we could indulge in lots of them. I asked the restaurant owner, and he said they use special free-range chicken from Kyushu.
Be sure to rub the onions with salt very well and tightly squeeze out the excess moisture to soften them up. Otherwise you'll end up with tsukune with a strange texture. Also try to knead the meat mixture together well.