Tsukune with Miso-Tamari Komatsuna and Miso Butter Corn

Pan-Seared Chicken Tsukune

Ground chicken thigh stays juicy, while brief mixing develops enough tackiness to hold the meatballs together. Slightly flattening them gives more browned surface and more even cooking.

Ingredients

• 1.5 lb ground chicken thigh
• 1 large egg, lightly beaten
• 3 scallions, finely chopped
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon gluten-free tamari
• 1 tablespoon tapioca starch
• 0.25 teaspoon ground white pepper
• 2 tablespoons avocado oil
• 2–4 tablespoons water, for steaming

Instructions

1. Combine the chicken, egg, scallions, ginger, tamari, tapioca starch, and white pepper. Stir firmly for about 45 seconds, until the mixture becomes cohesive and slightly sticky.
2. Refrigerate for 10 minutes. With damp hands, shape into 16 meatballs and flatten gently into thick, rounded patties about 1/2–3/4 inch thick.
3. Heat half the avocado oil in a large nonstick or well-seasoned skillet over medium heat. Add half the tsukune without crowding and cook for 3–4 minutes, until golden underneath.
4. Turn and cook for another 3 minutes. Add 1–2 tablespoons water around the meatballs, cover, and cook for 2–4 minutes, until the centers register 165°F.
5. Uncover and let any remaining water evaporate. Transfer to a warm plate and repeat with the remaining oil and tsukune.

Notes

• The mixture should be soft but scoopable. If unusually wet, chill longer before adding another teaspoon of tapioca starch.
• Moderate heat gives the pale golden crust shown here without drying out the chicken.

Komatsuna with Miso Tamari and Sesame

Cooking the stems before the leaves preserves their gentle crunch. A small amount of fermented seasoning coats the greens without burying their mustardy flavor.

Ingredients

• 1.5 lb komatsuna, washed thoroughly
• 1 tablespoon avocado oil
• 1.5 tablespoons gluten-free Shared Cultures miso tamari, or gluten-free tamari
• 2 tablespoons water
• 2 teaspoons unseasoned rice vinegar
• 1 teaspoon toasted sesame oil
• 2 teaspoons toasted sesame seeds

Instructions

1. Cut the komatsuna into 2-inch lengths, keeping the thicker stems separate from the leaves. Drain well.
2. Mix the miso tamari with the water and rice vinegar.
3. Heat the avocado oil in a wide skillet over medium-high heat. Add the stems and stir-fry for 2 minutes.
4. Add the leaves in batches and toss for 1–2 minutes, until wilted but still green. Add the seasoning mixture and cook for about 1 minute, until the stems are crisp-tender and a little liquid remains.
5. Remove from the heat, toss with sesame oil, and finish with sesame seeds.

Notes

• Fermented seasonings vary in saltiness; start with 1 tablespoon if yours is especially concentrated and add more after tasting.
• If the greens release a lot of water, briefly reduce the liquid before adding the sesame oil.

Miso Butter Corn with Negi

Browning the corn and onion first creates sweet, toasted edges. Adding the miso butter over low heat preserves its aroma and prevents the miso from scorching.

Ingredients

• 4 large ears fresh sweet corn, kernels cut from the cobs, about 3 cups
• 1 negi, or 5 scallions, white and green parts sliced separately
• 1 tablespoon avocado oil
• 2 tablespoons unsalted butter, softened
• 1 tablespoon gluten-free white miso
• 1 tablespoon water, plus more if needed

Instructions

1. Mash the softened butter and miso together until evenly blended.
2. Heat the avocado oil in a large skillet over medium-high heat. Add the white and pale green onion slices and cook for 2 minutes, stirring occasionally, until lightly browned.
3. Add the corn and spread it into an even layer. Leave undisturbed for 2 minutes, then stir. Continue cooking for 3–5 minutes, stirring occasionally, until juicy with scattered browned edges.
4. Reduce the heat to low. Add the miso butter and water, tossing for 30–60 seconds until the kernels are glossy. Add another splash of water if the coating looks greasy or too thick.
5. Remove from the heat and fold in most of the green onion tops. Scatter the rest over the corn before serving.

Notes

• Taste before adding salt; the miso generally supplies enough.
• Use a broad skillet so the corn browns rather than steams.

Overall Timing / Workflow

The tsukune can rest briefly while the vegetables finish. Cooking the greens last keeps their color and stem texture intact.

Instructions

1. 0:00 — Mix the tsukune and refrigerate. Wash and cut the greens, strip the corn, and slice the onions.
2. 0:15 — Mix the miso butter and the greens' seasoning. Shape the tsukune.
3. 0:20 — Begin searing the tsukune in batches.
4. 0:30 — In a second skillet, start the corn while the final batch of tsukune cooks.
5. 0:40 — Keep the finished tsukune loosely covered and the corn warm off heat. Cook the komatsuna.
6. 0:47 — Plate everything and serve immediately.

Plating

Keeping the three components in distinct clusters preserves their contrasting textures while letting a little savory greens liquor mingle with the meatballs.

Instructions

1. Divide the corn and komatsuna among four warm plates, placing them alongside one another rather than stacking them.
2. Arrange four tsukune per serving beside the vegetables, browned sides facing up.
3. Spoon a little of the greens' cooking liquid near the tsukune, keeping most of it away from the browned corn.

Leftover Path

Separate storage prevents the greens' liquid from softening the corn and lets the chicken reheat gently without overcooking the vegetables.

Instructions

1. Refrigerate the components in separate airtight containers within 2 hours. Use within 3–4 days.
2. Reheat the tsukune in a covered skillet with a splash of water over medium-low heat until the centers reach 165°F.
3. Warm the corn gently, then add the greens just long enough to heat through. Avoid prolonged simmering.
4. For another meal, slice the reheated tsukune and serve with the corn and greens in lettuce cups, adding a small splash of rice vinegar if desired.

Notes

• Cooked tsukune can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.