Tsukune (Japanese Chicken Meatballs)

Method13 steps · about 35 min

1. 1

   Step 1: Bring the forty millilitres each soy sauce (40 ml) and mirin (40 ml) with the half tablespoon sugar to a boil in a small pot. Lower to medium or medium-low heat and simmer for about four to five minutes, reducing the sauce by about one third. Set the glaze aside.

   Reduce yakitori glaze by about one third · 5 minUses 40 ml soy sauce for yakitori glaze · 40 ml mirin for yakitori glaze · ½ tbsp sugar

2. 2

   Step 2: Mix all the finely ground raw chicken breast (450 g), minced chicken fat (50 g) and salt (½ tsp) in a bowl until sticky.

   Uses 450 g raw ground chicken breast · 50 g raw finely minced chicken fat · ½ tsp salt

3. 3

   Step 3: Mix the egg (1), grated onion (1 tbsp), ginger juice (1 tsp), light soy sauce (1 tsp), cornstarch (1½ tbsp) and the first half tablespoon of sake into the sticky chicken mixture.

   Uses All the sticky meat mixture · 1 egg (large) · 1 tbsp grated onion · 1 tsp ginger juice (squeeze the juice out of grated ginger) · 1 tsp light soy sauce · 1½ tbsp cornstarch for chicken mixture · First ½ tbsp of the 1½ tbsp sake

4. 4

   Step 4: Add the remaining tablespoon of sake gradually while mixing, stopping before the mixture becomes too soft to hold together when squeezed into a ball. You may not need all of it.

   Uses All the seasoned mixture · Up to the reserved final 1 tbsp sake, only as needed

5. 5

   Step 5: Bring a pot of water to a boil. Lightly coat a cutlery spoon with oil so the soft mixture will release cleanly.

   Uses Enough water to boil small meatball batches · A little oil to coat the forming spoon

6. 6

   Step 6: With clean hands, take a small handful of the chicken mixture and gently squeeze it through the circle formed by your thumb and forefinger, making a ball about three to three and a half centimetres across.

   Uses The complete mixture for about twenty-four balls

7. 7

   Step 7: Lift the formed ball with the oiled spoon and drop it into the boiling water. Repeat with the mixture, cooking in batches so there is no more than one layer of balls at the surface. Aim for about twenty-four meatballs in total.

   Uses All the mixture, shaped and dropped a little at a time · The prepared pot and spoon

   
8. 8

   Step 8: Boil each batch for about five to seven minutes, until the meatballs float, feel light and are fully cooked through. Check that their centres reach 74°C (165°F), extending the cooking if needed. Lift out with a clean slotted spoon and set aside; repeat until every ball is cooked.

   Boil chicken meatballs per batch; check centres · 7 minUses All the formed balls, in successive small batches

   
9. 9

   Step 9: Heat a griller, griddle or barbecue over strong heat and lightly oil the cooking rack or surface.

   Uses A little oil to coat the grill rack

10. 10

    Step 10: Thread three fully cooked meatballs onto each of eight flat bamboo skewers.

    Uses All the cooked meatballs

    
11. 11

    Step 11: Brush the cooked meatball skewers with some prepared glaze. Grill for one to two minutes until the glaze browns and the meatballs are lightly charred.

    Uses All eight skewers · Glaze to brush over the first side

12. 12

    Step 12: Turn the skewers and grill for another one to two minutes. Brush again with prepared glaze, then grill about thirty seconds on each side to caramelise it, watching carefully so it does not burn heavily.

    Uses All eight partly glazed skewers · Further glaze for the second side and final brushing

13. 13

    Step 13: Serve the eight hot glazed skewers immediately, each with three meatballs.

    Uses All eight finished skewers