LEMON CHICKEN TSUKUNE TOSTADA WITH SHISHITO PEPPERS AND SHICHIMI SALSA

LEMON CHICKEN TSUKUNE TOSTADA WITH SHISHITO PEPPERS AND SHICHIMI SALSA

Tsukune is a Japanese style chicken meatball, which we’ve seasoned with lemon zest and salt during cooking and as a garnish. Add a sliver of fresh lemon for an extremely refreshing appetizer that is easy and fun to make with flavors that are exciting and new.
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Serves: 4

Ingredients

TOASTADA

  • 1 large flour tortilla

TSUKUNE MEATBALL

  • 1 large chicken leg
  • 1 egg
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon sugar
  • 1 pinch of salt
  • 1/2 teaspoon grated Sunkist<sup>®</sup> lemon zest
  • 4 tablespoons breadcrumbs
  • Some oil for cooking

SHISHITO SHICHIMI SALSA

  • 1 tomato
  • 4 Shishito peppers
  • 1/4 teaspoon Shichimi Togarashi
  • 1/2 onion
  • 1 small bunch of fresh coriander
  • Salt

GARNISH

  • 4 slices of fresh lemon supremes
  • Grated Sunkist<sup>®</sup> lemon zest
  • Shichimi Togarashi

Directions

TOASTADA

  1. Using a cookie cutter, cut 4 tortilla rounds from the large flour tortilla.
  2. Gently toast the tortilla rounds with a non-stick pan and set aside on a wire rack.

TSUKUNE MEATBALL

  1. Preheat oven to 180°C.
  2. Cut the meat and cartilage off the chicken leg.
  3. Mince finely and season with light soy sauce, sugar, salt and lemon zest.
  4. Beat the egg and mix half of the egg into the chicken mixture.
  5. Add breadcrumbs and form meatballs using two spoons.
  6. Fry the meatballs on medium heat and place on a baking tray.
  7. Finish cooking in the oven for 8 minutes.

SHISHITO SHICHIMI SALSA

  1. Slice the peppers.
  2. Chop the tomato, onion and coriander and mix together with the peppers.
  3. Season with salt and Shichimi Togarashi.

GARNISH

  1. Assemble the tostada and garnish with lemon zest, lemon supremes and a sprinkle of Shichimi Togarashi.

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