Cut the chicken thigh into bite-sized pieces and pulse in a food processor. Transfer to a bowl. You’ll process it again later, so it doesn’t need to be too fine at this stage.

Pulse the chicken cartilage in the food processor until finely chopped. Return the minced chicken thigh to the processor, add garlic, ginger, and potato starch, and process again until well mixed.

Divide the mixture into 8 portions and shape each onto a bamboo skewer. The mixture will be soft and sticky, so wet your hands to make it easier to handle.

Warm the glaze ingredients in a small saucepan. Arrange the tsukune in a skillet, flatten slightly with wet hands, and cook until browned on both sides. Pour most of the glaze into the skillet (reserve a little), and coat the tsukune well.