Tsukune: How to make Japanese Chicken Meatballs

Easy Tsukune, or Japanese Chicken Meatball recipe that is made on the stove top. There is no need to go to the Izakaya to get your fix of this classic appetizer. You could easily use this chicken meatball recipe to make Tsukune Yakitori if you want. This recipe is largely inspired by Ivan Orkin and Chris Ying from The Gaijin Cookbook. Ingredients: Meatballs (Tsukune) 12 oz of ground Chicken 1/2 diced onion 1 inch of ginger peeled and grated 1/2 cup of panko 1 1/2 tsp of flour 1 egg white 1 tsp salt Sauce: 1/4 cup of soy sauce 2 tbsp sake 2 tbsp mirin 2 tsp sugar Garnish Green onion or scallions or chives 1 raw yoke for dipping 1- Mix meatball ingredients thoroughly to an even consistency and make into equal sized balls. They should be roughly the size of a golf ball 2- preheat non stick pan over medium heat 3- cook your meat balls turning often until they are nice and brown (roughly 7 mins 4- turn heat down to low 5- add sauce and reduce for roughly 3 minutes rolling your meat balls in the sauce to get a good glaze 6- pull out your tsukune before the chicken meat balls burn 7- garnish with scallions or chives with an egg yoke for dipping. Music She No Dull Beat by Nana Kwabena