Chicken Meatball Yakitori (Tsukune)
Juicy minced chicken skewers seasoned with ginger and shiso, served with a raw egg yolk dip.
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Ingredients
- 1 lb Ground chicken (preferably thigh)
- 2 stalks Scallions, finely minced
- 1 tablespoon Fresh ginger, grated
- 5 leaves Shiso leaves, finely chiffonaded
- 1/4 cup Panko breadcrumbs
- 1/4 cup Soy sauce
- 1/4 cup Mirin
- 2 tablespoons Sake
- 1 tablespoon Brown sugar
- 1 teaspoon Toasted sesame oil
- 2 large Egg yolk (for dipping)
- 8 pieces Bamboo skewers, soaked in water
Instructions
- 1
In a small saucepan, combine soy sauce, mirin, sake, and brown sugar. Simmer over medium-low heat until reduced by half into a thick glaze (tare).
- 2
In a large mixing bowl, combine the ground chicken, minced scallions, grated ginger, shiso leaves, panko, and sesame oil.
- 3
Knead the chicken mixture vigorously with your hands for about 3-5 minutes until it becomes pale and develops a sticky, paste-like texture.
- 4
Divide the mixture into 8 equal portions and shape them into long, oval cylinders around the soaked bamboo skewers.
- 5
Lightly grease a grill pan or outdoor grill and heat to medium-high. Place the skewers down and cook for 3-4 minutes per side until browned.
- 6
Once the meat is mostly cooked through, use a brush to generously apply the prepared tare glaze over all sides of the meatballs.
- 7
Continue grilling for another 1-2 minutes, turning frequently, until the glaze is caramelized and slightly charred.
- 8
Serve immediately on a plate with a small side dish containing a fresh raw egg yolk for dipping each bite.
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