Tsukune-Japanese meatballs
½ pound ground chicken thighs
½ cup panko bread crumbs
¼ cup finely chopped scallions
1 large egg, lightly beaten
1 inch piece of ginger, peeled and grated on a microplane
2 garlic cloves, minced
1 teaspoon toasted sesame oil
1 teaspoon kosher salt
½ teaspoon ground white pepper
For cooking and serving:
neutral oil, as needed
Tsukune sauce, for brushing (recipe below)
Combine all ingredients for the meatballs in a bowl. Mix well. Form into small balls or ovals. Grill until cooked through or heat a drizzle of oil in a sauté pan and serve on all sides until golden brown and cooked through, brushing the meatballs with the sauce at least twice during cooking.
For the sauce:
½ cup mirin
½ cup soy sauce
¼ cup sake
¼ cup dark brown sugar
1 tablespoon sherry vinegar
3 medium cloves of garlic, smashed and peeled
3 scallions, roughly chopped
1 (1-inch) piece of ginger, shave on microplane
1 tablespoon whole black or white peppercorns
Combine all ingredients in a small pot. Bring to a boil, let simmer for a few minutes to reduce and thicken slightly.
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