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Tokyo Chicken Tsukune

A 9:16 storyboard, 82 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.

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  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished Tokyo Chicken Tsukune, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.

    Voiceover. Tokyo Chicken Tsukune. Tokyo Chicken Tsukune. Tsukune are grilled chicken meatballs. Shape them small, grill them through, and skip the sweet tare in favor of a little soy. Here is the whole thing, one move at a time.

    On screen. Tokyo Chicken Tsukune

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Tokyo Chicken Tsukune, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Tokyo Chicken Tsukune. Tokyo Chicken Tsukune. Tsukune are grilled chicken meatballs. Shape them small, grill them through, and skip the sweet tare in favor of a little soy.

    On screen. Tokyo Chicken Tsukune

  3. Scene 3 · ingredients · 6s

    Mise en place

    Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.

    Voiceover. Set out chicken breast, scallion, spinach, broccoli, fresh ginger. Measure before the pan is hot.

    On screen. Mise en place

  4. Scene 4 · equipment · 5s

    Equipment

    Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.

    Voiceover. You need Grill pan or grill, Tongs, Scale.

    On screen. Grill pan or grill · Tongs · Scale

  5. Scene 5 · step · 6s

    Step 1

    Shot. Tokyo Chicken Tsukune: protein and vegetables tossed with a teaspoon of oil. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Pat the chicken breast dry and toss it with half the soy sauce, the aromatics, and a teaspoon of neutral oil. Cut spinach and broccoli to a similar thickness so they finish together.

    On screen. Pat the chicken breast dry and toss it with…

  6. Scene 6 · step · 6s

    Step 2

    Shot. Tokyo Chicken Tsukune: grill pan just smoking. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Heat a grill pan until a drop of water skitters. Brush on the remaining teaspoon of neutral oil.

    On screen. Heat a grill pan until a drop of water…

  7. Scene 7 · step · 7s

    Step 3

    Shot. Tokyo Chicken Tsukune: browned lean protein. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Grill 8 min in real time.

    Voiceover. Cook until the thickest piece is opaque and the juices run clear, turning once, about 8 minutes. Do not crowd the pan or the chicken breast will steam.

    On screen. Cook until the thickest piece is… · Grill 8 min

  8. Scene 8 · step · 6s

    Step 4

    Shot. Tokyo Chicken Tsukune: vegetables with color still in them. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. The spinach and broccoli are done once they are tender, with some color left and not stewed to gray. If they brown before the protein, pull them to a plate and return them at the end.

    On screen. The spinach and broccoli are done once they are…

  9. Scene 9 · step · 6s

    Step 5

    Shot. Tokyo Chicken Tsukune: rested grilled plate with herbs. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Rest the chicken breast 2 minutes. Toss with scallion and rice vinegar. Tsukune are grilled chicken meatballs. Shape them small, grill them through, and skip the sweet tare in favor of a little soy.

    On screen. Rest the chicken breast 2 minutes. Toss with…

  10. Scene 10 · doneness · 6s

    How you know it is done

    Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.

    Voiceover. Tokyo Chicken Tsukune is done when the outside has color and the center is cooked through for the protein in the pan.

    On screen. Doneness

  11. Scene 11 · mistakes · 7s

    If it goes wrong

    Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.

    Voiceover. Tokyo Chicken Tsukune looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center. Tokyo Chicken Tsukune spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.

    On screen. Common fixes

  12. Scene 12 · storage · 5s

    Cooling and storage

    Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.

    Voiceover. Cool Tokyo Chicken Tsukune, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.

    On screen. Storage

  13. Scene 13 · nutrition · 5s

    Nutrition lower third

    Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.

    Voiceover. One serving is about 242 calories, with 32.8 grams of protein. Pai marks it Healthy.

    On screen. 242 kcal · 32.8 g protein · Healthy

  14. Scene 14 · plate · 5s

    Plate and close

    Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.

    Voiceover. Serve 4 plates. Eat while it is at its best.

    On screen. Tokyo Chicken Tsukune

  15. Scene 15 · cta · 4s

    Close

    Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.

    Voiceover. Cook Tokyo Chicken Tsukune from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.

    On screen. Cook it from the recipe

Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.