Yakitori-Style Tsukune (Chicken Meatballs)

Name: Yakitori-Style Tsukune (Chicken Meatballs)
Ingredients: 1 piece (about 9 oz/250 grams) chicken breast or ground chicken; 1/2 onion; 1 clove ginger; 1 tablespoon ● sake (or dry sherry); 1 tablespoon ● sugar; 1/2 ● beaten egg; 1 tablespoon ● cornstarch; 1 little ● sesame oil; 1 small handful (rehydrated) hijiki seaweed; 3 tablespoons (50 ml) ※ sake or water; 1 tablespoon ☆ sugar; 2 tablespoons each ☆ sake, soy sauce, mirin, and water; 1 teaspoon ☆ dashi powder; 1 clove ☆ grated garlic

ぷりマン @puriman

The sauce is incredibly delicious—just like at a yakitori restaurant!
Recipe background: I wanted to recreate the sauce from a yakitori place.

ぷりマン @puriman

The sauce is incredibly delicious—just like at a yakitori restaurant!
Recipe background: I wanted to recreate the sauce from a yakitori place.

Saved

Ingredients

1 piece(about 9 oz/250 grams) chicken breast or ground chicken
1/2onion
1 cloveginger
1 tablespoon● sake (or dry sherry)
1 tablespoon● sugar
1/2● beaten egg
1 tablespoon● cornstarch
1little ● sesame oil
1small handful (rehydrated) hijiki seaweed
3 tablespoons (50 ml)※ sake or water
Sauce
1 tablespoon☆ sugar
2 tablespoonseach ☆ sake, soy sauce, mirin, and water
1 teaspoon☆ dashi powder
1 clove☆ grated garlic

Saved

Steps

1

Cut the chicken, onion, and ginger into chunks and place them in a food processor. Process until the mixture becomes sticky.
2

If using ground chicken: Finely chop the onion and ginger, then knead with the ground chicken until sticky.
3

Transfer the mixture to a plastic bag. Add the ● ingredients one at a time and mix well. Add the hijiki and mix again.
4

Lightly oil your hands and shape the mixture into meatballs. Heat a small amount of oil in a skillet and brown both sides.
5

Add sake or water, cover with a lid, and steam until the liquid is almost gone. Turn off the heat and let it steam for 10 minutes.
6

Wipe out any excess oil from the skillet with a paper towel. Return to high heat, add the ☆ sauce ingredients, and cook, turning the meatballs to coat them in the thickened sauce.