Tsukune (Chicken Meatball Skewers)

Ingredients

• 1 pound Ground chicken (preferably a mix of breast and thigh)
• 10 leaves Shiso leaves, finely chiffonaded
• 2 stalks Green onions, finely minced
• 1 teaspoon Fresh ginger, grated
• 0.25 cup Panko breadcrumbs
• 0.25 cup Soy sauce
• 0.25 cup Mirin
• 2 tablespoons Sake
• 1 tablespoon Sugar
• 1 teaspoon Potato starch (Katakuriko)
• 2 large Egg yolk (pasteurized for dipping)
• 1 teaspoon Toasted sesame oil

Instructions

1. 1

   In a small saucepan, combine soy sauce, mirin, sake, and sugar. Simmer over medium heat until the liquid reduces by half and becomes syrupy to create the Tare sauce.

2. 2

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

3. 3

   Knead the chicken mixture vigorously with your hands until it becomes pale and develops a sticky, paste-like texture.

4. 4

   Divide the mixture into 8 equal portions and shape them into oblong cylinders or round balls around bamboo skewers.

5. 5

   Heat a lightly oiled grill pan or non-stick skillet over medium-high heat and place the skewers down, cooking for 3-4 minutes per side.

6. 6

   Once the chicken is nearly cooked through, use a brush to generously coat each skewer with the prepared Tare sauce.

7. 7

   Continue cooking for another 1-2 minutes, turning frequently, until the sauce caramelizes and creates a dark, glossy glaze.

8. 8

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