Tsukune (Japanese Chicken Meatballs)
Ingredients: bone-in chicken thighs, scallions, shiso, ginger, salt · 35 min cook time · 450kcal · $18.50
Ingredients
3ea bone-in chicken thighs, 1ea scallions, 잎 shiso, 1ea ginger, 1.5percent salt, tsp MSG, 1tsp roasted sesame oil, tbsp neutral oil, 1ea egg yolks, tsp shichimi togarashi
Instructions
1. Debone the chicken thighs, keeping the skin on.
2. Cut the chicken meat and skin into 3/4 to 1 inch rough chunks.
3. Place the chicken chunks on an aluminum sheet tray and put in the freezer for a few minutes to keep firm.
4. Roughly chop scallions, shiso, and ginger.
5. Transfer the slightly chilled chicken and vegetables into a food processor.
6. Season the chicken mixture with salt and MSG.
7. Pulse the food processor until the chicken is finely ground and becomes sticky.
8. Test the seasoning by microwaving a tiny sample of the meat mixture for about 10 seconds, then taste.
9. Add a tiny drizzle of roasted sesame oil to the mixture and pulse.
10. Transfer the chicken mixture to a bowl.
11. Soak wooden skewers in water.
12. Form the chicken mixture into small meatballs (about 1 inch in diameter) with oiled hands and thread onto skewers.
13. Preheat the grill and oil the grill grates.
14. Flatten the meatballs slightly on the skewers so they grill evenly.
15. Grill the chicken skewers, turning occasionally, and brush with teriyaki sauce.
16. Check internal temperature using a thermometer until it reaches around 165-175°F.
17. Serve the grilled tsukune with a raw egg yolk for dipping, topped with shichimi togarashi and sliced scallions.
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