Tsukune (Japanese Chicken Meatballs)


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.

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