1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/Tsukune – 日式雞肉丸串燒rich600338<blockquote class="wp-embedded-content" data-secret="QtkQBtsRvH"><a href="https://marcwiner.com/zh-hant/tsukune/">Tsukune – 日式雞肉丸串燒</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/tsukune/embed/#?secret=QtkQBtsRvH" width="600" height="338" title="Tsukune – 日式雞肉丸串燒 — Marc Winer" data-secret="QtkQBtsRvH" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2024/03/Tsukune-en-tete-750x563.jpg600450Tsukune 體現出有別於一般肉丸的日式作法，充分展現日本豐富多元的飲食傳統。隨著這款雞肉丸愈來愈受歡迎，了解它的特色與最理想的做法，也就顯得格外重要。https://marcwiner.com/zh-hant/tsukune/zh-hantTsukune－日式雞肉丸串燒日式串燒主菜30205010串120 ml 醬油 (建議使用日式醬油，如龜甲萬)120 ml 味醂60 ml 清酒40 g 紅糖15 ml 米醋4 瓣 大蒜 (去皮後拍碎)1 約 2.5 公分長的薑塊 (切片)0.5 湯匙 黑胡椒粒 (整粒)650 g 去骨雞腿肉 (切碎)40 g 日式 Panko 麵包粉2 茶匙 玉米澱粉2 青蔥 (切細末)1 雞蛋 (略微打散)2 茶匙 薑末 (新鮮磨碎)4 瓣 大蒜 (切末)2 茶匙 芝麻油1 茶匙 鹽0.5 茶匙 黑胡椒11https://marcwiner.com/wp-content/uploads/2024/03/Tsukune-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400