Classic Yakitori Tsukune

Ingredients

• 1 lb Ground chicken (preferably thigh)
• 2 stalks Scallions, finely minced
• 1 tsp Fresh ginger, grated
• 0.25 cup Panko breadcrumbs
• 1 pc Large egg
• 0.5 cup Soy sauce
• 0.5 cup Mirin
• 0.25 cup Sake
• 2 tbsp Brown sugar
• 1 tsp Toasted sesame oil
• 1 pc Garlic clove, smashed
• 2 pc Shiitake mushrooms, finely chopped(optional)

Instructions

1. 1

   In a small saucepan, combine soy sauce, mirin, sake, brown sugar, and the smashed garlic clove to create the tare sauce.

2. 2

   Simmer the sauce over medium-low heat for 10-15 minutes until it reduces by half and becomes syrupy, then set aside to cool.

3. 3

   In a large bowl, mix the ground chicken, minced scallions, ginger, panko, egg, and sesame oil until the mixture is tacky and well combined.

4. 4

   Wet your hands with water to prevent sticking and shape the chicken mixture into small oblong patties or balls, threading 2-3 onto each soaked bamboo skewer.

5. 5

   Preheat your grill or broiler to medium-high heat and lightly oil the grates.

6. 6

   Grill the skewers for 3-4 minutes per side until the meat is cooked through and lightly browned.

7. 7

   Generously brush the skewers with the prepared tare sauce and grill for an additional 30 seconds per side until the glaze is bubbly and caramelized.

8. 8

   Serve immediately with an extra drizzle of sauce and an optional raw egg yolk for dipping.