Tsukune (Japanese Chicken Meatballs)

Ingredients

• vegetable oil (1 teaspoon)
• minced ginger (1 teaspoon)
• minced garlic (1 teaspoon)
• tamari (0.25 cup)
• cooking sake (0.25 cup)
• mirin (0.25 cup)
• brown sugar (2 tablespoons)
• sesame seeds (1 teaspoon)
• ground chicken (10.5 ounces)
• egg (1 large)
• green onions, chopped (3 )
• carrot, grated (0.5 )
• panko bread crumbs (0.25 cup)
• red miso paste (2 tablespoons)
• grated ginger (2 tablespoons)
• potato starch (1 tablespoon)
• crumbled seaweed (1 tablespoon)
• soy sauce (1 teaspoon)
• cooking sake (1 tablespoon)
• white sugar (1 teaspoon)
• paprika (1 teaspoon)

Instructions

1. Heat oil in a small pot over low heat. Add ginger and garlic. Cook and stir until slightly browned, about 2 minutes. Stir in tamari, sake, mirin, brown sugar, and sesame seeds. Simmer until glaze is slightly thickened, about 5 minutes.
2. Combine ground chicken, egg, green onions, carrot, bread crumbs, miso, ginger, potato starch, seaweed, tamari, sake, soy sauce, white sugar, and paprika in a large bowl. Mix into a thick paste, about 5 minutes.
3. Preheat a grill for medium heat and lightly oil the grate.
4. Roll ground chicken mixture into balls the size of your palm. Flatten them slightly into patties. Grill until well-browned, 3 to 4 minutes. Flip and continue grilling until browned on the second side, 2 to 3 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
5. Brush glaze over meatballs before serving.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 133
• fat: 2 g
• sats: 1 g
• carbs: 13 g
• fibre: 1 g
• protein: 12 g
• salt: 0 g