Guinea-fowl tsukuné


Guinea-fowl tsukuné (japanese meatballs) & teriyaki glaze kebabs

  • People
    For 2
  • Preparation time
    1 hour
  • Winery pairing
    Le Rosé


  • 500g ground guinea-fowl
  • 1 chopped shallot
  • 1 tablespoonful grated ginger
  • 1 tablespoonful corn starch
  • 1 egg
  • 4 tablespoonfuls sugar
  • 5 tablespoonfuls soya sauce
  • 3 tablespoonfuls sake
  • 2 tablespoonfuls mirin
  • Wooden skewer
  • 3 sprigs of chives
  • Salt & pepper


Step 1. Meatballs

  1. Mix the ground guinea-fowl, ginger, finely chopped shallot, a pinch of salt, a pinch of pepper, corn starch, 1 egg and 1 tablespoonful of sugar in a bowl. Knead for 5 min.
  2. Form meatballs by hand and blanch them in boiling water for 3 min. Drive two skewers into the meatballs.

Step 2. Marinade

  1. Mix the soya sauce, the remaining sugar, the sake and the mirin in a saucepan. Warm on a high heat for 3 min.
  2. This marinade can be kept in the fridge for 2 weeks.

Step 3. Cooking

  1. The kebabs are cooked on a barbecue, but can also be grilled in the oven.
  2. Plunge the kebabs into the marinade and cook each one on the grill. Plunge the kebabs into the marinade every 5 min until a nice color and a more syrupy sauce is obtained.
  3. Finely chop the chives and sprinkle it over the meatballs.

Mumm Le Rosé

Light-hearted Mumm Rosé reveals its charms as an apéritif, but the bright berry notes also complement a wide range of dishes, including simple seasonal starters such as seafood, fresh cheeses and salmon marinated with fresh cranberries.

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