Tsukune

Savor

Tsukune

The Japanese go for the grill to prepare their meatballs. Ground chicken, seasoned and thickened with starch, is cooked over charcoal in the yakitori style and brushed with tare, a sweet soy sauce, for a nice glaze.

Ingredients:

For meatballs:

1 Tbsp. dark sesame oil

4 oz. shiitake mushroom caps, sliced

1-1/2 Tbsp. fresh ginger, peeled, minced, divided

1-1/2 Tbsp. garlic, minced, divided

2 Tbsp. dry sherry

2 tsp. red miso (soybean paste)

1-1/2 lbs. ground chicken

1/2 c. panko (Japanese breadcrumbs)

2 tsp. cornstarch

1/2 tsp. freshly ground black pepper

1/4 tsp. salt

2 green onions, thinly sliced

1 large egg white

cooking spray

1 Tbsp. toasted sesame seeds (to finish)

For sauce:

3 Tbsp. mirin (sweet rice wine)

3 Tbsp. lower-sodium soy sauce

1 Tbsp. dark brown sugar

2 tsp. sherry vinegar

1 Tbsp. lime juice

2 tsp. fresh ginger, peeled, grated

1 Serrano chile, thinly sliced

Preparation:

Heat small skillet over medium-high heat. Add oil to pan, swirl to coat. Add mushrooms, 1 Tbsp. minced ginger, and 1 Tbsp. garlic, sauté 2 minutes. Add sherry and cook 3 minutes or until liquid evaporates and mushrooms are tender. Remove from heat and cool. Place mushroom mixture and miso in a mini chopper; pulse 10 times or until very finely chopped. Combine mushroom mixture, remaining 1-1/2 tsp. minced ginger, remaining 1-1/2 tsp. garlic, chicken, and next 6 ingredients (through egg white) in a bowl. Shape mixture into 1” meatballs (yields about 36). Using 6” flat bamboo skewers, thread 3 meatballs on each. Chill for 30 minutes. For sauce, combine mirin, soy sauce, sugar, and vinegar in a small saucepan. Bring to a boil. Cook 3 minutes or until slightly thickened. Remove from heat and cool slightly. Stir in juice, 2 tsp. grated ginger and serrano. Reserve 2 Tbsp. sauce. Heat a grill pan over medium heat. Coat pan with cooking spray. Place 6 skewers in pan. Cook 9 minutes in pan on grill, turning to brown on all sides. Remove from pan and brush half of sauce over meatballs. Repeat procedure with remaining 6 skewers and sauce. Sprinkle with sesame seeds and serve with reserved sauce.