Tsukune Skewers (Yakitori)

Name: Tsukune Skewers (Yakitori)
Yield: 10 skewers
Ingredients: 7 oz (200 g) ground chicken breast; 1 egg yolk; 1 tablespoon mentsuyu (Japanese noodle soup base); 1 tablespoon potato starch (katakuriko); 1 1/4 -inch (3 cm) piece ginger paste from a tube; 3 tablespoons soy sauce; 3 tablespoons sugar; 1 tablespoon sake (Japanese rice wine); 1 tablespoon mirin (sweet rice wine); 1 little potato starch mixed with water (for thickening)

キレイハナ @cook_40022810

You can easily make tsukune at home just like at a yakitori restaurant! This recipe uses lean ground chicken breast and cooks the meatballs by boiling instead of frying, making them healthy yet authentic in flavor. Kids will love them too!
Recipe background: I made this because I really wanted to eat it right away, and it turned out great!

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Ingredients

10 skewers

7 oz (200 g)ground chicken breast
1egg yolk
1 tablespoonmentsuyu (Japanese noodle soup base)
1 tablespoonpotato starch (katakuriko)
1 1/4-inch (3 cm) piece ginger paste from a tube
3 tablespoonssoy sauce
3 tablespoonssugar
1 tablespoonsake (Japanese rice wine)
1 tablespoonmirin (sweet rice wine)
1little potato starch mixed with water (for thickening)

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Steps

1

Prepare a wide pot with about 1 1/4 inches (3 cm) of water and bring to a boil.
2

While the water is heating, combine all the ingredients marked with ○ in a bowl and mix well.
3

Using two tablespoons, shape the mixture into balls and drop them into the boiling water.
4

Once the tsukune are cooked, drain them in a colander and skewer them.
5

Arrange the skewers on a fish grill or broiler and grill. While grilling, make the sauce.
6

Combine all the ■ ingredients in a small saucepan and bring to a boil. Add the potato starch slurry to thicken slightly.
7

Brush the skewers with the sauce and grill once more. Brush with sauce again before serving.