the host of this show "Cooking with Dog."

First, let’s prepare the ingredients.

Chop up the onion into fine pieces.

Grate the naga-imo yam with a grater.

For the tsukune sauce,

combine the soy sauce, sake,

mirin,

water

and sugar.

Mix the sauce thoroughly.

Now, let’s combine the ground meat mixture.

Add the salt to the ground chicken

and knead it until the meat begins to look smooth

and turn kind of gooey.

Then, add the onion,

beaten egg,

naga-imo yam,

grated ginger

and potato starch.

Knead the mixture

until the ingredients blend in completely with the chicken.

Put the vegetable oil into a pan

and coat it evenly.

Next, with your hand,

squeeze some of the mixture into a small ball

and spoon it onto the pan.

Do the same for the rest of the chicken mixture.

And now, turn on the burner.

Fry the tsukune on medium heat.

When they have browned thoroughly,

flip the pieces over.

Reduce the heat to low

and cook the inside.

Now, mix the sauce again

and pour it into the pan.

Reduce the sauce until thickened.

Then, flip the pieces over, coating them with the sauce.

Turn off the burner

and place the tsukune onto a plate.

Sprinkle on the sansho pepper powder to taste.

Tsukune may also be grilled, deep-fried or simmered.

They are used in a variety of Japanese dishes.

If you can get a fresh egg intended to be eaten raw,

break the yolk and dip the tsukune into it.

It’s a good idea to store the boiled tsukune in the freezer

so that you can easily prepare them when needed.

Good luck in the kitchen.