Chicken Meatball Yakitori (Tsukune)

Ingredients

• 1 lb Ground chicken (preferably thigh)
• 2 stalks Scallions, finely minced
• 1 tablespoon Fresh ginger, grated
• 5 leaves Shiso leaves, finely chiffonaded
• 0.25 cup Panko breadcrumbs
• 0.25 cup Soy sauce
• 0.25 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. 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. 2

   In a large mixing bowl, combine the ground chicken, minced scallions, grated ginger, shiso leaves, panko, and sesame oil.

3. 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. 4

   Divide the mixture into 8 equal portions and shape them into long, oval cylinders around the soaked bamboo skewers.

5. 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. 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. 7

   Continue grilling for another 1-2 minutes, turning frequently, until the glaze is caramelized and slightly charred.

8. 8

   Serve immediately on a plate with a small side dish containing a fresh raw egg yolk for dipping each bite.