Ground Chicken Skewers (Tsukune)
Ingredients (makes 7 meatball skewers):
For Soy Glaze:
- 2 Tbsp. soy sauce
- 2 Tbsp. mirin (Japanese sweet rice wine)
- 2 tsp. sugar
- 1/2 lb. ground chicken meat
- 1/4 cup grated onion
- 1/2 tsp. grated fresh ginger
- 1 tsp. soy sauce
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 2 Tbsp. panko (Japanese bread crumbs)
- 1 Tbsp. corn starch
*This recipe was developed for the Fish Roaster (EF-VPC40). Adjustments may be necessary when using other models.
Soak bamboo skewers in water for 10 minutes or more to prevent from burning.
Make the glaze. In a small sauce pan, add soy sauce, mirin and sugar. Stir and bring to a boil, then simmer for 4 minutes or until reduced to 1/2 of amount. Set aside.
Make the meatballs. In a bowl, combine all meatball ingredients and mix well with a clean hand.
In a medium sauce pan, boil water (not included in the ingredients list).
Slightly wet hands to keep meat from sticking to your fingers and divide mixture into 21. Shape each into a 1 inch diameter meatball. Carefully drop into boiling water as you shape them.
Cook for approximately 1 minute. When meatballs bob to surface, transfer to a plate.
Add water to the Fish Roaster’s water tray, set rack to the standard height and preheat for 5 minutes.
Thread 3 meatballs to each skewer. Brush half of the glaze on the meatballs. Reserve the remaining glaze.
Oil the rack with a brush (Be careful of the hot lid and rack.). Place meatball skewers and cook for 10-12 minutes or until surface turns brown.
Plate skewers, brush top with remaining glaze. Serve while hot.