Tabletop Perlite Hibachi - Tsukune Yakitori

First attempt at making Tsukune. Results were a mixed bag!!
Lots of lessons learnt and enjoyed the process!
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About Food Related
Hello! My name is Tom. I'm a teacher and creator.
I love making stuff, but especially when it's got anything to do with food.
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Recipe I used (but did not execute that well!!) BELOW:
INGREDIENTS
1 lb ground chicken
1 Tbsp sesame oil (roasted) (and more for coating your hands)
1 Tbsp miso
10 Shiso leaves (Perilla) - (We used mint and basil as an alternative)
4 green onions/scallions
kosher/sea salt
½ cup Yakitori Tare
INSTRUCTIONS
Soak the bamboo skewers in water for 30 minutes.
Pile and roll up the Shiso leaves, then cut into thin julienne slices. Cut the scallion into thin slices.
Heat a non-stick frying pan over medium heat. When it’s hot, add ⅓ of ground chicken and break it up into small pieces using a wooden spatula. Cook until no longer pink and transfer to a plate to let it cool.
Combine the cooked chicken and uncooked chicken in a large bowl and mix well with rubber spatula.
Add sesame oil and miso and mix well.
Add the scallions and Shiso leaves and combine well with silicone spatula.
Now with your hand, knead 30 times clockwise. Then knead counterclockwise 30 times. The meat will become more pale in colour and sticky. This part is very important for the meat to stay on stick so please do not skip this step.
Lightly coat your hands with sesame oil to prevent the meat from sticking. Scoop a handful of the chicken mixture (1 ½ scoop for my hand using an OXO cookie scoop) and form into a round patty.
Toss the meat to left and right hands to release the air pockets and gently squeeze to form the meat into a long oval patty, about 3-4 inches in length. Insert the skewer, Lightly sprinkle with salt and grill on the Hibachi.
You could use a hot grill in your oven to cook these on a tray...You just won't get the smokey taste.

[@mariowario5881]

It's like watching a New Zealand Wreck It Ralph build stuff and not break 😉. Keep up the good work player.

[@jeromemausling6324]

Really enjoy watching your videos....here in South Africa....(almost as entertaining as your rugby ;-) ....keep posting)

[@foodrelated]

Thanks for watching! 🏉

[@philzrooba3240]

It's 2:43 am here in the States..Nice Videos..Makes me hungry..mmm...Am curious of the durability and strength of the 3:1 Perlite mixture on the hibachi. Am drawing up plans for a pizza oven attachment to sit on top of a rocket stove. 20"(50.8cm) Wide & Deep x 10"(25.4cm) high, With walls1.5" (3.8cm). Am also curious how much the hibachi weighs.. Gotta make that Chicken....................Thanks a bunch..Phil

[@foodrelated]

Thanks for watching Phil.
It’s pretty sturdy and although. Haven’t weighed it I reckon it’s around 5kgs.
If your making a pizza oven use refractory cement.

[@chopsaki8228]

Did you soak the skewers in water before using them ?

[@foodrelated]

Haha yeah for like 3 hours!!

[@koruki]

The binchotan isn’t that expensive from country woods.

[@foodrelated]

Thanks
Will have a look!

[@joelegrand5903]

Good video, but I will not be useing ground meat.

[@5pecular]

Someone stole a marshmallow

[@foodrelated]

😁