Tsukune (Japanese Chicken Meatballs)
Description
These tsukune (Japanese-style chicken meatballs) are seasoned with fresh ginger, miso, and sake, shaped into tender patties, then grilled and glazed.
Ingredients
•
1 teaspoon vegetable oil
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1 teaspoon minced ginger
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1 teaspoon minced garlic
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1/4 cup tamari
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1/4 cup cooking sake
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1/4 cup mirin
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2 tablespoons brown sugar
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1 teaspoon sesame seeds
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10 1/2 ounces ground chicken
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3 green onions, chopped
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1/2 carrot, grated
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1/4 cup panko bread crumbs, or to taste
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1 egg
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2 tablespoons red miso paste, or more to taste
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2 tablespoons grated ginger
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1 tablespoon potato starch
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1 tablespoon crumbled seaweed
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1 tablespoon tamari, or more to taste
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1 tablespoon cooking sake, or more to taste
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1 teaspoon soy sauce
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1 teaspoon white sugar, or more to taste
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1 teaspoon ground paprika, or more to taste
Directions
1
Heat oil in a small pot over low heat. Add 1 teaspoon ginger and garlic; cook and stir until slightly browned, about 2 minutes. Stir in 1/4 cup tamari, 1/4 cup sake, mirin, brown sugar, and sesame seeds; simmer until glaze is slightly thickened, about 5 minutes.
2
Combine ground chicken, green onions, carrot, bread crumbs, egg, miso paste, 2 tablespoons ginger, potato starch, seaweed, 1 tablespoon tamari, 1 tablespoon sake, soy sauce, white sugar, and paprika in a large bowl; mix until becomes a thick paste, about 5 minutes. Roll ground chicken mixture into balls the size of your palm; flatten slightly into patties.
3
Preheat an outdoor grill for medium heat and lightly oil the grate.
4
Cook on the preheated grill until well-browned, 3 to 4 minutes. Flip; continue cooking until browned on other side, 2 to 3 minutes. An instant-read thermometer inserted into centers should read 165 degrees F (74 degrees C).
5
Brush glaze over meatballs before serving.