Nankotsu Crunchy Tsukune

Ingredients

• 500 grams Ground chicken thigh
• 150 grams Chicken soft cartilage (Yagen Nankotsu), finely minced
• 0.5 cup Scallions, finely chopped
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Potato starch (Katakuriko)
• 1 large Egg yolk
• 0.25 cup Soy sauce (for glaze)
• 0.25 cup Mirin
• 2 tablespoons Sake
• 1 tablespoon Sugar
• 1 teaspoon Toasted white sesame seeds(optional)
• 0.5 teaspoon Shichimi Togarashi(optional)

Instructions

1. 1

   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).

2. 2

   Finely mince the chicken cartilage until it resembles coarse grains; this provides the signature crunch without being overly tough.

3. 3

   In a chilled bowl, combine ground chicken, minced cartilage, chopped scallions, grated ginger, egg yolk, and potato starch.

4. 4

   Knead the mixture vigorously by hand for at least 5 minutes until the proteins break down and the mixture becomes pale and very sticky.

5. 5

   Shape the mixture into elongated oval patties or thread onto bamboo skewers, ensuring a smooth surface to prevent falling apart.

6. 6

   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.

7. 7

   Using a brush, generously coat the skewers with the reduced tare glaze and continue cooking for 1 minute until caramelized and glossy.

8. 8

   Serve immediately with an extra side of tare and a raw egg yolk for dipping, garnished with sesame seeds and shichimi togarashi.