Tsukune Chicken Meatball Yakitori
Juicy Japanese chicken meatballs glazed in a sweet and savory tare sauce, grilled on skewers to perfection.
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Ingredients
- 1 lb Ground chicken (preferably thigh)
- 2 stalks Green onions, finely chopped
- 1 tsp Fresh ginger, grated
- 1/4 cup Panko breadcrumbs
- 1 unit Large egg
- 1/4 cup Soy sauce
- 1/4 cup Mirin
- 2 tbsp Sake
- 1 tbsp Brown sugar
- 1 tsp Toasted sesame oil
- 1/2 tsp Salt
Instructions
- 1
Soak bamboo skewers in water for at least 30 minutes to prevent burning.
- 2
In a small saucepan, combine soy sauce, mirin, sake, and brown sugar; simmer over medium heat until thickened into a syrupy glaze.
- 3
In a large bowl, mix ground chicken, green onions, ginger, panko, egg, sesame oil, and salt until the mixture becomes slightly tacky.
- 4
With wet hands, shape the chicken mixture into small oval meatballs, approximately 1.5 inches long.
- 5
Thread 3 meatballs onto each soaked skewer, ensuring they are secure.
- 6
Preheat a grill or broiler to medium-high heat and lightly oil the grate.
- 7
Grill the skewers for 4 minutes per side, brushing generously with the prepared tare sauce during the last 3 minutes of cooking.
- 8
Ensure the internal temperature reaches 165°F (74°C) and serve with extra sauce and optional egg yolk for dipping.
Nutrition per Serving
320
Calories
24g
Protein
18g
Carbs
16g
Fat
1g
Fiber
12g
Sugar
890mg
Sodium
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