Tsukune (Chicken Meatballs)

Tsukune (Chicken Meatballs)

Japanese grilled chicken meatballs skewered and basted with BBQ sauce.
Yield: 4 servings | Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes
Ingredients: 450 g ground chicken thighs; 2½ tsp kosher salt; ½ tsp toasted sesame oil; 2 scallions, minced; ¼ cup shallot, minced; 1 tsp dried shiitake mushroom; 1 tbsp avocado oil or high-heat cooking oil; 2 tbsp toasted sesame seeds; 1 tsp ajinomoto; 240 ml Japanese BBQ sauce (for basting).

Method:

1. Mix chicken, salt, sesame oil, scallions, shallot, and dried mushroom until sticky. Chill 10 minutes to 1 day.

2. Shape mixture onto skewers in a sausage-like form for better grilling.

3. Preheat grill on high until smoking, reduce to medium-low.

4. Grill skewers 2 minutes, brush with BBQ sauce, and turn. Repeat twice more for a total of 10 minutes.

5. Meatballs are done when browned and reach 74°C (165°F). Sprinkle with sesame seeds before serving.

Optional variations:

1. Replace BBQ sauce with yakitori tare for a more traditional flavour.

2. Add grated ginger to the mixture for spice.

3. Mix in a little panko for lighter texture.