“Ewww!” exclaims 8-year-old Emma Standing. Elbow-deep in chicken mince, the BSB Sanlitun student dissolves into giggles when her dad Jonathan tells her to watch out for “chicken juice.” It is Sunday afternoon in the Standing household. Emma, her 12-year-old brother Jimmy (who attends BSB Shunyi), and their mom Shigemi are making tsukune, or Japanese-style chicken meatballs. Tokyo native Shigemi recently contributed the recipe to BSB Sanlitun’s themed lunch program, which explores a different world cuisine each month. Once the shoot is over, our hosts ply us with the delicious skewers and serve English tea from a teapot covered in a hand-knitted rose bush cozy – fusion dining at its best.
400-500g minced chicken 400-500克鸡肉馅
1 onion (finely-chopped) 1颗洋葱（剁碎）
1 egg 1支鸡蛋
2-3 tbsp cornstarch 2-3汤匙玉米淀粉
Wooden skewers 木扦子
6 tbsp mirin (Japanese rice wine that can be found at Jingkelong and Sanyuanli Market)
6 tbsp soy sauce 6汤匙酱油
2 tbsp sugar 2汤匙白糖
2 tbsp sake 2汤匙日本清酒
1 tbsp cornstarch 1汤匙玉米淀粉
1 tbsp water 1汤匙水
Put all the meatball ingredients in large bowl and mix well with hands until sticky. 把用来制作肉丸的配料全部放在一个大碗中，用手将其混合，直至粘稠。
In a saucepan, combine all the sauce ingredients except for the sugar and cornstarch. Bring to a boil, turn off the heat, and add the latter. Start the heat again and simmer until thick.
Pour oil in a separate pan, drop in a few spoonfuls of the meatball mixture, and cook until brown on both sides.
Drizzle some sake in the pan, cover, and steam cook for 2-3 minutes on low heat. Remove the meatballs and let cool.
Put two or three meatballs on a skewer. Pour the sauce over the tsukune, glazing with a brush if desired.
Photos by KEN
This article originally appeared on p28-29 of the beijingkids March 2014 issue.
Check out the PDF version online at Issuu.com