Ground chicken meatballs (Tsukune) grilled and glazed with yakitori sauce.
500 gms Chicken minced
1 tsp fresh ginger juice (squeeze juice from grated ginger)
1 tbsp Soy sauce
2 tbsp Corn starch
4-5 tbsp Bread crumbs
1 tsp Sugar
3 tbsp Spring onions, chopped
½ tsp White pepper powder
Salt to taste
2 tbsp Sesame oil
Bamboo skewers, soaked in water
4 tbsp Mirin (use 1 tbsp rice vinegar and a 1/2 tsp of granulated sugar for every 1 tbsp of mirin as substitute)
2 tbsp honey
2 tbsp lemon juice
4 tbsp soy sauce
1 tsp ginger juice
½ tsp corn starch blended with 1 teaspoon water
1 tsp sesame seeds, roasted for garnish
Mix spring onions, ginger juice, soy sauce, egg, corn starch, bread crumbs, sugar and white pepper powder in a large non-metallic bowl. Add minced chicken and mix well until properly combined. Add salt to taste.
Divide the mixture into equal parts. Wet hands and shape into round meatballs. Cover the meatballs with cling film and start preparing the basting sauce.
Yakitori sauce method:
Add all sauce ingredients (except corn starch) to saucepan; bring the mixture to boil. Reduce the heat and then stir in corn starch water until the sauce thickens.
Thread meatballs onto skewers. Preheat grill on high for five minutes or use griddle pan. Brush the grill with little oil. Arrange skewers on the grill or pan. Cook meatballs until cooked through (for about 6-8 minutes) and till golden browned. Keep turning in between so that meatballs are cooked evenly on all sides.
Brush the meatballs with yakitori sauce and allow to cook for 1 minute more.
Serve hot; add remaining sauce and sprinkle sesame seeds over meatballs.