Japanese · Dinner
Grilled Chicken Meatball Skewers
Skewered chicken meatballs made from ground chicken thigh, panko, scallion and ginger, grilled over direct high heat until lightly charred, then brushed with a soy-mirin-sake glaze. Served with scallion garnish, this yakitori-style tsukune features a smoky exterior and juicy, tender interior.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
420Calories
38.2gProtein
17.8gFat
24.5gCarbs
13.2gSugar
0.9gFiber
1780mgSodium
246mgChol
4.9gSat Fat
480mgPotassium
55mgCalcium
2.6mgIron
0.6mcgVitamin B12
3.1mgVitamin C
Goes well with
Japanese green tea (chilled)
local
Yuzu Chu-Hi
international
gluten-free-adaptable
protein-rich
low-calorie
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Combine ground chicken thigh, panko, scallion finely chopped, ginger grated, beaten egg and salt in a bowl; mix by hand until tacky and holds together when pinched.
2
Chill
Cover bowl and rest mixture in fridge 10 minutes until firm enough to shape and thread onto skewers.
3
Grill
Brush grill grates with vegetable oil and grill skewers over medium-high heat for 8–10 minutes, turning every 2 minutes, until lightly charred and centre is no longer pink.
4
Glaze
Brush skewers with soy-mirin glaze (combined from soy sauce, mirin, sake and sugar simmered 3–4 minutes) for the last 2 minutes over medium-high heat until glossy and sticky, turning once to caramelize.
5
Plate
Shape mixture into 6 oval meatballs and thread 3 onto each soaked skewer by pressing gently; transfer to plate, scatter with chopped scallion, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground chicken thigh
- 4 tbsp4 tbsp panko breadcrumbs
- 22 scallion
- 2 tsp2 tsp fresh ginger
- 11 small egg, beaten
- 1/2 tsp1/2 tsp salt
- 4 tbsp60ml soy sauce
- 4 tbsp60ml mirin
- 2 tbsp30ml sake
- 2 tsp2 tsp sugar
- 1 tsp1 tsp vegetable oil, for brushing grill grates
- 44 bamboo skewers, soaked in water
