Skewered Japanese Chicken Meatballs

Skewered Japanese Chicken Meatballs

Meatballs:

• 1 1/2 pounds of ground chicken

• 1/2 cup panko breadcrumbs

• 1 egg

• 1 teaspoon grated ginger

• 2 cloves garlic finely diced

• 1 teaspoon salt

• 1 teaspoon pepper

• 2 tablespoons chopped green onions

Sauce:

• 1/2 cup mirin

• 1/2 cup soy sauce

• 1/2 cup sake

• 2 tablespoons brown sugar

• 1 tablespoon ginger chopped

• 3 cloves of garlic chopped

• 2 teaspoons cornstarch

Toppings: chopped green onions

First take 10-12 wooden skewer stick and start soaking them in warm water, and set aside for later.

1. Mix all of the meatball ingredients together in a large bowl. Use your hands to make sure everything is thoroughly mixed but not over-mixed. Cover and put in the refrigerator for 30 minutes as you make the sauce.

2. In a saucepan add all the sauce ingredients except for the cornstarch. Bring it to a boil and then down to a simmer and allow the sauce to reduce and thicken, about 30 minutes.

3. After 30 minutes of reducing the sauce, whisk in the cornstarch. It should thicken up even more so now. Cook the cornstarch out for about 5 more minutes and set aside.

Get a pot of water boiling with a few heavy pinches of salt.

1. Take the chicken out of the refrigerator and form into small balls. Drop the chicken meatballs into the boiling water and allow the chicken to cook for about 5 minutes in the boiling water. Once they come to the surface of the water, take them out using a slotted spoon.

2. Once they are cooled enough to handle, slide 3 cooked meatballs onto each skewer. And set onto a plate.

3. Using a griddle pan with ridges, turn the heat on high. Allow the pan to get very hot about 2 minutes. Once it is hot, place the skewers on the pan and allow them to start sizzling.

Next glaze the meatballs with your sauce!

1. Use a brush if you have one or a spoon to gently coat the meatballs on each side as the cook, turning them every minute or so. You want to get a good charred crust on each side of the meatballs. Continue to bast the meatballs with the sauce until they are totally coated and glistening!

2. Transfer onto a plate and top with the green onions. Enjoy immediately!