Japanese Grilled Chicken Meatballs (Tsukune)
Full-flavored chicken meatballs dressed with a sweet and salty glaze can be an incredible appetizer or even a full meal you can prep and cook for dinner tonight..
Chicken makes great meatballs when dressed with a sweet and salty glaze.
Are you ready?
Serves 4 to 6
1 hour Prep
1 cup soy sauce, preferably Japanese
1 cup mirin
1 cup sugar
2 tbsp. mizuame (Japanese sugar candy)
2 lb. ground chicken
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1` bunch scallions, trimmed and minced
vegetable oil, for greasing
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.
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 1⁄2-oz. each, and place the meatballs on a lightly greased foil-lined baking sheet.
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.
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