Tsukune with Piparra de Ibarra with Eusko Label
Elaboration
Chop the chicken, leeks and chilli peppers then mix everything together. Add the egg, sesame oil, miso and panko to the mixture.
Once you have formed a dough, roll into small balls and fry them in a frying pan with the sunflower oil over a medium heat.
Briefly fry the negi in a frying pan over a medium heat until tender.
Finishing touch and presentation
Alternately thread slices of negi and the tsukune on to a skewer. Serve the skewers with the Teriyaki sauce and decorate with a chopped chilli pepper on top.
