Tsukune (Japanese Chicken Meatballs)

2 comments

1. Dressed with a sweet and salty glaze, this yakitori favorite is the ideal pairing with cold beer.

   **I Came Across** [**This Recipe Here**](https://www.saveur.com/ginger-chicken-meatball-recipe/)

   Serves 4 – 6

   **Ingredients**

   * 1 cup soy sauce, preferably Japanese
   * 1 cup mirin
   * 1⁄4 cup sugar
   * 2 tbsp. mizuame (Japanese sugar candy)
   * 2 lb. ground chicken
   * 2 tsp. kosher salt
   * 1 1⁄2 tsp. freshly ground black pepper
   * 1 bunch scallions, trimmed and minced
   * Vegetable oil, for greasing

   **Instructions**

   1. In a medium pot, bring the soy sauce, mirin, and sugar to a boil.
   2. Turn the heat down to maintain a simmer and cook until the liquid has reduced by one-third, about 20 minutes.
   3. Stir in the mizuame and cook until it dissolves, about 5 minutes.
   4. Remove the pan from the heat and set the glaze aside to cool to room temperature.
   5. In a large bowl, use your hands to mix the ground chicken with the salt, pepper, scallions, and ginger until thoroughly combined.
   6. Form the meat into 20 oblong meatballs, about 1½-ounce each, and place the meatballs on a lightly greased foil-lined baking sheet.
   7. Heat the broiler and broil the meatballs, turning and basting every 2 minutes with the reserved glaze, until the meatballs are cooked through and dark golden brown, about 8 minutes.
   8. Transfer to a platter and serve hot.

2. Mmmm thankyou! This will make a awesome late night snack with a cold beer. Especially now that it’s getting hotter.