Tsukune Yakitori

Ingredients

• 500g (1.1 lb) ground chicken 500g (1.1 lb) ground chicken
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup green onions, finely chopped 1/4 cup green onions, finely chopped
• Bamboo skewers, soaked in water Bamboo skewers, soaked in water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 7g, 1g
• Protein: 22g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground chicken, breadcrumbs, soy sauce, mirin, grated ginger, minced garlic, sesame oil, black pepper, and green onions. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a small portion of the chicken mixture and shape it into a small meatball. Repeat with the remaining mixture.
3. 3.
   Thread the meatballs onto the soaked bamboo skewers, leaving a little space between each meatball.
4. 4.
   Preheat your grill or grill pan to medium-high heat.
5. 5.
   Place the skewers on the grill and cook for about 4-5 minutes per side, or until the meatballs are cooked through and slightly charred.
6. 6.
   While grilling, brush the meatballs with the glaze, turning them occasionally to ensure even coating.
7. 7.
   Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving.
8. 8.
   Serve the Tsukune Yakitori hot, garnished with additional green onions if desired.

Treat your ingredients with care...

• Ground chicken — Ensure that the ground chicken is fresh and of high quality to achieve the best flavor and texture.
• Breadcrumbs — Use plain breadcrumbs for this recipe. If you prefer a gluten-free option, you can use gluten-free breadcrumbs instead.
• Soy sauce — Opt for low-sodium soy sauce if you are watching your sodium intake.
• Mirin — If you don't have mirin, you can substitute it with a combination of rice vinegar and a pinch of sugar.

Tips & Tricks

• Soaking the bamboo skewers in water before grilling prevents them from burning.
• For a smokier flavor, you can grill the Tsukune Yakitori over charcoal instead of a gas grill.
• If you prefer a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the chicken mixture.
• Serve the Tsukune Yakitori with a side of steamed rice and a drizzle of teriyaki sauce for a complete meal.
• Leftover Tsukune Yakitori can be stored in the refrigerator for up to 3 days and reheated in a microwave or oven.

Serving advice

Tsukune Yakitori is best served hot off the grill. Arrange the skewers on a platter and garnish with additional green onions for a pop of color. Serve alongside steamed rice and a side of teriyaki sauce for dipping.

Presentation advice

To enhance the presentation of Tsukune Yakitori, you can sprinkle some sesame seeds over the meatballs before grilling. Additionally, you can serve the skewers on a bed of lettuce or cabbage leaves for an attractive and appetizing display.