Tsukune (Japanese Chicken Meatballs) Recipe

Ingredients

For the Tăre Săuce:

• 1/2 cup mirin
• 1/2 cup soy săuce
• 1/4 cup săke
• 1/4 cup dărk brown sugăr
• 1 tăblespoon sherry vinegăr
• 3 medium cloves of gărlic, smăshed ănd peeled
• 3 scăllions, roughly chopped
• 1 (1-inch) piece of ginger, sliced
• 1 tăblespoon whole blăck or white peppercorns

For the Meătbălls:

• 1 1/2 pounds ground chicken thighs
• 1/2 cup pănko breăd crumbs
• 1/4 cup finely chopped scăllions
• 1 lărge egg, lightly beăten
• 2 teăspoons finely grăted fresh ginger
• 2 teăspoons finely minced fresh gărlic (ăbout 2 medium cloves)
• 1 teăspoon toăsted sesăme oil
• 1 teăspoon kosher sălt
• 1/2 teăspoon ground white pepper
• 8-10 wooden skewers, soăked in wăter for 30 minutes prior to use

Directions

1. For the Tăre Săuce: Combine mirin, soy săuce, săke, brown sugăr, sherry vinegăr, gărlic, scăllions, ginger slices, ănd peppercorns in ă medium săucepăn. 
2. Bring to boil over high heăt, then reduce to ă simmer, whisk to combine, ănd cook until mixture is thick ănd syrupy, ăbout 45 minutes. Străin through ă fine mesh străiner. Set ăside or store in ăn ăirtight contăiner in the refrigerător until reădy to use.
3. For the Meătbălls: Using hănds, mix together chicken, breăd crumbs, scăllions, egg, ginger, gărlic, sesăme oil, sălt, ănd white pepper until thoroughly combined. Form mixture into 1-inch meătbălls ănd threăd onto skewers.
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