Tsukune (Japanese Chicken Meatballs)

🛒 Ingredients

• Ground Chicken Thigh 600 g · 990 kcal
• Large Egg 50 g · 70 kcal
• Panko Breadcrumbs 30 g · 110 kcal
• Green Onions (Scallions) 20 g · 6 kcal
• Fresh Ginger, grated 10 g · 8 kcal
• Soy Sauce 60 g · 40 kcal
• Mirin (Sweet Rice Wine) 60 g · 140 kcal
• Sake (Cooking Wine) 60 g · 60 kcal
• Granulated Sugar 15 g · 60 kcal
• Sesame Oil 10 g · 90 kcal

👨‍🍳 Instructions

1. In a large bowl, combine ground chicken, egg, panko, 1 tablespoon chopped green onions, 1 tablespoon grated ginger, 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 tablespoon sake. Mix thoroughly until well combined.
2. Form the mixture into small, oval-shaped meatballs or patties, about 2 inches long. If using skewers, thread 3-4 meatballs onto each skewer.
3. Heat sesame oil in a large non-stick pan over medium heat. Place the Tsukune in the pan and cook for 3-4 minutes per side, until browned and cooked through.
4. In a small bowl, whisk together remaining soy sauce, mirin, sake, and granulated sugar to create the glaze. Pour the glaze over the cooked Tsukune in the pan.
5. Simmer the Tsukune in the glaze for 2-3 minutes, turning occasionally, until the glaze thickens and coats the meatballs. Serve immediately, garnished with extra chopped green onions if desired.