A popular street food found in Japan, tsukune are chicken meatballs that are threaded on skewers, grilled, and brushed with a sweet and salty syrup-like sauce.
Ingredients
1 1/4 cups regular or low-sodium soy sauce
3/4 cup mirin
1/2 cup sake
2 tablespoons packed light or dark brown sugar
6 wooden skewers
2 to 4 medium scallions
3 large cloves garlic
1 (1/2-inch) piece ginger
1 pound ground chicken, preferably dark meat or a combination of dark and white meat
1 large egg
1/3 cup panko breadcrumbs
1/2 teaspoon toasted sesame oil
1/4 teaspoon kosher salt
1/4 teaspoon ground white pepper
Cooking spray
Vegetable oil, for oiling the grill
Instructions
Insert a skewer through each row of meatballs, skewering through the center of each and leaving a little space between each one.Refrigerate for 15 minutes to let the meatballs firm up and the breadcrumbs rehydrate. Meanwhile, heat an outdoor grill to medium-high, direct heat (about 425ºF). If you’re using a grill pan on the stovetop, wait until the meatballs are chilled before heating to medium-high heat.Scrape the grill grates clean if needed. Oil the grill grate with a paper towel dipped in vegetable oil. Lightly coat the tops of the meatballs with cooking spray. Place the skewers with the meatballs oil-side down on the grill grates. Cover and grill undisturbed until browned on the bottom and they easily release off the grill grates, 3 to 4 minutes. Meanwhile, discard the foil.Flip the skewers and continue grilling, turning them every few minutes, until well browned all over, cooked through, and an instant-read thermometer inserted into the center of a meatball registers at least 165ºF, 6 to 7 minutes more.Brush the meatballs with a thin layer of the sauce (save the remaining sauce for grilled fish, yakitori, or more tsukune). Grill uncovered for 15 to 20 seconds more. Return to the baking sheet or plate, brush the other sides of the meatballs with more sauce, and let rest for 3 minutes before serving.Recipe NotesMake ahead: The sauce can be made up to 1 month ahead and refrigerated in an airtight container.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
