Tsukune Teriyaki ~ Japanese Chicken Meatballs with a Teriyaki Glaze 鶏つくねの照り焼き
Serves: 4
 
Ingredients
  • Ingredients: Serves 4
  • Meatball ingredients:
  • 1 pound Ground Chicken (I do a mix of dark & white meat but use whatever your preference is)
  • 1 large Egg
  • 1 Tablespoon Sake
  • 4 Tablespoons Panko bread crumbs
  • 1 teaspoon grated Ginger with the juice
  • ½ teaspoon salt
  • 2 Tablespoons Water
  • Tare (or Teriyaki Sauce) Ingredients:
  • 6 Tablespoons Soy Sauce
  • 6 Tablespoons Sake
  • 6 Tablespoons Mirin
  • 3 teaspoons Sugar
  • 1 Tablespoon Water
  • 2-3 Tablespoons Oil for frying (I use Canola oil)
  • For serving (optional):
  • Shichimi (Japanese Seven Spice Mix)
  • Raw Egg Yolks (from very fresh organic egg) for dipping. Raw egg yolks are often served with Tsukune at Yakitori restaurants in Japan.
Instructions
  1. In a medium size bowl combine the chicken meatball ingredients together and mix very thoroughly with your hands. Roll the chicken mixture into small meatballs or patties like mini hamburger sliders. The mixture is very wet & sticky so coat your hands in a little oil if doing by hand (I like to use a small ice cream scoop and drop them right into the skillet. That way they're uniform in size and it doesn't get all over your hands).
  2. In a small bowl mix the Sauce ingredients together and set aside.
  3. Heat the oil in a large skillet and fry the meatballs over medium heat. After browned on one side flip over, lower heat and cover. Continue to cook until meatballs are completely cooked inside then remove and set aside. You may need to fry them in two batches. Don't crowd the pan.
  4. In the same skillet add the Sauce ingredients over high heat, bring to a boil then lower to medium high heat and cook for about five minutes until slightly reduced & thickened. Add the Meatballs into the Sauce and continue to cook & toss so they're completely coated in the
  5. Sauce .
  6. Remove the Meatballs onto a plate and drizzle with the Sauce. You can even put the extra sauce on the side when serving. Serve with Shichimi & raw egg yolks on the side for dipping. Serve immediately.
Recipe by Lovely Lanvin at http://www.lovelylanvin.com/2017/06/16/tsukune-teriyaki-japanese-chicken-meatballs-with-a-teriyaki-glaze-%e9%b6%8f%e3%81%a4%e3%81%8f%e3%81%ad%e3%81%ae%e7%85%a7%e3%82%8a%e7%84%bc%e3%81%8d/