• 450g chicken mince
  • 1 clove garlic, crushed
  • 2 spring onions, very finely chopped
  • grated to make 2 tsp ginger
  • 4 tbsp panko breadcrumbs
  • for frying oil
  • 200g mixed red and black quinoa
  • a small bunch coriander, chopped
  • to serve  sesame oil
  • 5 tbsp mirin
  • 4 tbsp soy sauce
  • 1 lemon, juiced
  • 2 tbsp honey


  • STEP 1

    Make the glaze by whisking everything together, then spoon out 4 tbsp of the glaze and leave for the quinoa. Put the mince, garlic, spring onion, ginger and breadcrumbs in a bowl and use your hands to mix everything. Season well, then roll the mixture into small meatballs, using about 2 tsp of mixture for each. Skewer 3 on each stick.

  • STEP 2

    Heat a little oil in a large, non-stick frying pan and fry the tsukune in batches, making sure they’re brown all over and cooked through. Brush them with the glaze each time you turn them in the pan.

  • STEP 3

    Meanwhile, soak the quinoa in cold water, swishing it around with a whisk, then rinse until the water that runs out is clear. Drain well and remove 4 tbsp for later. Tip the rest into a large frying pan or wok and stir until the grains have dried out and are starting to brown and pop. Tip the grains into a pan, cover with water, bring to a simmer and cook until tender, then drain well. Dry out the uncooked 4 tbsp of grains in the frying pan, until they’re brown and smell nutty.

  • STEP 4

    Toss the wet, cooked, quinoa with the reserved glaze and coriander, then tip onto each plate.Add a couple of the skewers to each plate, and sprinkle the toasted quinoa over the top to serve.

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