Tsukune (Japanese Chicken Meatballs)

Ingredients

• Ground chicken (1 pound)
• Green onions (1/3 cup, finely chopped)
• Garlic (2 cloves, minced)
• Ginger (1 tablespoon, grated)
• Soy sauce (3 tablespoons)
• Sake (2 tablespoons)
• Mirin (2 tablespoons)
• Breadcrumbs (1/2 cup)
• Egg (1, beaten)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Sugar (1 tablespoon (for glaze))
• Skewers (8, soaked in water if wooden)
• Sesame seeds (for garnish)

Instructions

1. In a large bowl, combine the ground chicken, chopped green onions, minced garlic, grated ginger, soy sauce, sake, mirin, breadcrumbs, beaten egg, salt, and black pepper. Use your hands or a spatula to mix well until all ingredients are evenly incorporated.
2. Divide the mixture into 8 equal portions and shape each portion into a ball, about the size of a golf ball.
3. Thread each meatball onto a skewer, gently pressing to ensure they stay on the skewer.
4. Preheat the grill or grill pan over medium heat. Lightly oil the grill grates to prevent sticking.
5. Grill the tsukune for about 6-8 minutes, turning occasionally, until cooked through and nicely browned on all sides.
6. While the tsukune is grilling, prepare the glaze by combining 2 tablespoons of soy sauce, 2 tablespoons of mirin, and 1 tablespoon of sugar in a small saucepan. Cook over medium heat, stirring frequently, until the sugar is dissolved and the sauce thickens slightly, about 3-5 minutes.
7. Once the tsukune are cooked, brush the glaze onto the skewers, turning them to coat evenly.
8. Grill for an additional 1-2 minutes, until the glaze caramelizes and forms a shiny coating.
9. Serve the tsukune hot, garnished with sesame seeds and additional chopped green onions if desired.