Get: - bamboo skewers
- 1 lb ground chicken thigh meat (Zonotto's will grind up whatever you want)
- 0.5c panko breadcrumbs
- 1 egg
- 4 scallions
- yellow onion
- 3 cloves garlic
- 0.25c cooking sake
- 0.25c dark soy sauce
- 0.25c brown sugar
- dash of sherry vinegar (?)
Do: - Soak bamboo skewers in cold water for 60 minutes
- Prepare glaze:
- combine soy sauce, sugar, sake, and vinegar in a small pot
- add 3 cloves minced garlic
- add 1 minced scallion
- bring to boil on high heat
- reduce heat to simmer, reduce liquid to a syrup (45 minutes)
- Set aside
- Prepare meatballs:
- saute a bit of finely minced garlic, scallion, and onion
- combine with "some" breadcrumbs and the ground chicken
- soy sauce and pepper to taste
- press into balls around the skewers, place on a plate
- use TWO skewers, so that balls can be rotated
- place in freezer for 20 minutes to help solidify
- Grill meatballs: (10-15 minutes total)
- brush the glaze onto the meatballs
- place on grill at ~350F using hands (they're not strong enough to pick up by skewers)
- grill for at least 5 minutes before attempting to rotate, re-applying glaze frequently
- using tongs, rotate meatballs once carefully.
- apply glaze frequently
Results: - They were a little hard to work with, but they did taste great. Kevin made them, not me, so I am extrapolating.
- I wish we had used pairs of skewers so that the meatballs could be turned.
Reference: - http://www.seriouseats.com/recipes/2014/10/tsukune-japanese-chicken-meatballs-recipe.html
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