Japanese Grilled Chicken Meatballs (Tsukune)

tsukune
Chicken and Ginger Meatballs with Sticky Sweet Soy GlazeMatt Taylor-Gross

Full-flavored chicken meatballs dressed with a sweet and salty glaze.

Japanese Grilled Chicken Meatballs (Tsukune)
Chicken makes great meatballs when dressed with a sweet and salty glaze.
Yield: serves 4 to 6
Time: 1 hour

Ingredients

  • 1 cup soy sauce, preferably Japanese
  • 1 cup mirin
  • 14 cup sugar
  • 2 tbsp. mizuame (Japanese sugar candy)
  • 2 lb. ground chicken
  • 2 tsp. kosher salt
  • 1 12 tsp. freshly ground black pepper
  • 1` bunches scallions, trimmed and minced
  • vegetable oil, for greasing

Instructions

  1. In a medium saucepan, bring the soy sauce, mirin, and sugar to a boil. Reduce the heat to maintain a simmer and cook until the liquid has reduced by one-third, about 20 minutes. Stir in the mizuame and cook until the mizuame dissolves, about 5 minutes. Remove the pan from the heat and let the glaze cool.
  2. In a large bowl, mix the ground chicken with the salt, pepper, scallions, and ginger until thoroughly combined. Form the meat into 20 oblong meatballs, about 1 12-oz. each, and place the meatballs on a lightly greased foil-lined baking sheet.
  3. Heat the broiler and broil the meatballs, turning and basting every 2 minutes with the glaze, until the meatballs are cooked through and dark golden brown, about 8 minutes. Transfer to a platter and serve while hot.