Chicken Tsukune, Onsen egg dipping sauce

SERVES 2-4

INGREDIENTS

• 300g organic chicken mince 

• ¼ cup finely chopped spring onion 

• 3 tbsp full fat organic milk 

• 3 tbsp breadcrumb 

• 2 eggs

• Salt and pepper to taste

METHOD

1. Soak milk and bread crumbs in a bowl for 10 minutes

2. In a separate bowl add all other ingredients (including milk and breadcrumbs), and mix well to evenly incorporate

3. Divide 2 tbsp of mixture into balls, then place on a wooden skewer

4. Preheat oven to 160c

5. Line an ovenproof casserole tray with 2 tablespoons of oil, then place skewers and bake for 8 minutes (to seal)

6. Grill on chargrill to serve

ONSEN EGG DIPPING SAUCE

• 1 soft boiled egg 

• 3 tbsp light soy sauce

• 1 tsp caster sugar

• 2 tsp mirin 

• 2 tsp sake 

• 1 tsp each of minced ginger and garlic

1. Place all ingredients in a mixing bowl (except for egg), then place in small serving dish / saucer

2. Place soft boiled on top of saucer and serve