Classic Yakitori Tsukune
Traditional grilled chicken skewers glazed with a sweet and savory soy-based tare sauce.
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Ingredients
- 1 lb Ground chicken (preferably thigh)
- 2 stalks Scallions, finely minced
- 1 tsp Fresh ginger, grated
- 1/4 cup Panko breadcrumbs
- 1 pc Large egg
- 1/2 cup Soy sauce
- 1/2 cup Mirin
- 1/4 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
In a small saucepan, combine soy sauce, mirin, sake, brown sugar, and the smashed garlic clove to create the tare sauce.
- 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
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
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
Preheat your grill or broiler to medium-high heat and lightly oil the grates.
- 6
Grill the skewers for 3-4 minutes per side until the meat is cooked through and lightly browned.
- 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
Serve immediately with an extra drizzle of sauce and an optional raw egg yolk for dipping.
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