A textured variation featuring minced soft chicken cartilage and chopped scallions for extra bite.
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In a small saucepan, combine soy sauce, mirin, sake, and sugar; simmer over medium-low heat until reduced by half into a thick syrup (tare).
Finely mince the chicken cartilage until it resembles coarse grains; this provides the signature crunch without being overly tough.
In a chilled bowl, combine ground chicken, minced cartilage, chopped scallions, grated ginger, egg yolk, and potato starch.
Knead the mixture vigorously by hand for at least 5 minutes until the proteins break down and the mixture becomes pale and very sticky.
Shape the mixture into elongated oval patties or thread onto bamboo skewers, ensuring a smooth surface to prevent falling apart.
Heat a lightly oiled cast-iron grill pan over medium-high heat and sear the tsukune for 3-4 minutes per side until a golden crust forms.
Using a brush, generously coat the skewers with the reduced tare glaze and continue cooking for 1 minute until caramelized and glossy.
Serve immediately with an extra side of tare and a raw egg yolk for dipping, garnished with sesame seeds and shichimi togarashi.
