Grilled Chicken Meat Balls With Yakitori Sauce
serves 2-4
Known as Tsukune in Japanese, I am nuts for these balls. They are juicy and yummy, and a must-have item at yakitori restaurants or izakaya (Japanese pub-like restaurants serving sake and small dishes).Read more about this recipe at Rasa Malaysia.
11 oz skinless chicken, minced
2 eggs
1/2 teaspoon salt
2 teaspoons all-purpose flour
2 teaspoons corn starch
6 tablespoons dried bread crumbs
2 inches fresh ginger root, grated
For the "tare" yakitori sauce
4 tablespoons sake
5 tablespoons shoyu (soy sauce)
1 tablespoon mirin
1 tablespoon sugar
1/2 teaspoon corn starch blended with 1 teaspoon water
prep: 25 minutes
total: 50 minutes
food processor
grater
small bowl
2 small saucepans
slotted spoon
bamboo skewers, soaked in water for at least 20 minutes
grill
tongs
1. Put all the ingredients for the chicken balls (except the ginger) in a food processor and blend well.
2. Wet your hands and scoop about a tablespoon of the mixture into your palm. Shape it into a small ball about half the size of a golf ball.
3. Squeeze the juice from the grated ginger into a small mixing bowl. Discard the pulp. Add the ginger juice to a small pan of boiling water. Add the chicken balls and boil for about 7 minutes, or until the color of the meat changes and the balls float to the surface. Scoop out and drain on a plate covered with paper towels.
4. In a small pan, mix all the ingredients for the yakitori sauce, except for the corn starch solution.
5. Bring the mixture to boil, and then reduce the heat and simmer for about 5 minutes or until the sauce is slightly reduced. Add the corn starch solution and stir until the sauce is thickened. Transfer to a small bowl.
6. Thread 3-4 balls on to each bamboo skewer. Grill the skewers, brushing them with the yakitori sauce and turning them frequently until the balls turn brown. Serve hot and sprinkle with shichimi togarashi (Japanese chile powder with sesame seeds) and some yakitori sauce if you like.
2. Wet your hands and scoop about a tablespoon of the mixture into your palm. Shape it into a small ball about half the size of a golf ball.
3. Squeeze the juice from the grated ginger into a small mixing bowl. Discard the pulp. Add the ginger juice to a small pan of boiling water. Add the chicken balls and boil for about 7 minutes, or until the color of the meat changes and the balls float to the surface. Scoop out and drain on a plate covered with paper towels.
4. In a small pan, mix all the ingredients for the yakitori sauce, except for the corn starch solution.
5. Bring the mixture to boil, and then reduce the heat and simmer for about 5 minutes or until the sauce is slightly reduced. Add the corn starch solution and stir until the sauce is thickened. Transfer to a small bowl.
6. Thread 3-4 balls on to each bamboo skewer. Grill the skewers, brushing them with the yakitori sauce and turning them frequently until the balls turn brown. Serve hot and sprinkle with shichimi togarashi (Japanese chile powder with sesame seeds) and some yakitori sauce if you like.
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