Finely chop the onion, tightly covered with foil, put in the microwave for 2 min/ 600 watts. Allow to cool. Grind in a blender chicken or skip 2 times through a meat grinder together with onion. Carrots grate on a fine grater and add to the mince. Also to add ground crackers, starch (2 tbsp), egg, soy sauce and spices.

In a saucepan pour the water, the water only needs to cover tsukune, add 2 tbsp soy sauce and bring to a boil, reduce heat. On a plate pour an even layer of starch. Dampening hands with water, form tsukune, slightly larger than a walnut, and roll them in starch. Carefully lower tsukune in water and boil for 15-20 minutes over very low heat, you can cover the lid.

To get tsukune and lay out on a dish. In the resulting broth to dissolve the sachet of miso soup or chicken bouillon cube, stir, boil for a few minutes and add rice noodles. In my case the noodles had to do was hold a couple of minutes in hot broth and voila!

You can add tsukune in the broth, but you can apply separately. With tsukune goes well and soy sauce, and rice vinegar, and pickled ginger.

Hope your Japanese guests will be satisfied! *YES* *YES* *YES*