Yakitori Tsukune Chicken Skewers Recipe

Yakitori Sauce

• ¼ cup Mizkan Mizkan Honteri
• ¼ cup cooking sake
• ¼ cup soy sauce
• 1 tbsp water
• ½ tsp potato starch

Meatballs

• 300g minced chicken
• 30g spring onion, finely chopped
• 10g shiso leaves, finely chopped
• 100g onion, finely diced
• 1 tbsp cooking sake
• 1 tbsp flour
• ½ tsp salt
• ¼ tsp pepper
• 6 bamboo skewers

Garnish

• Chives, finely chopped
• Sansho powder

1. Mix all sauce ingredients in a bowl and set aside.
2. Mix meatball ingredients in a bowl and knead until well mixed.
3. Divide the mixture into 12 bite-sized balls. Create 6 tsukune skewers with 2 balls on each bamboo skewer. Indent the centre of each patty gently with your thumb as they will expand in the centre with heat.
4. Heat 1 tbsp oil in a frying pan over medium heat and place the patties gently. Cook each side for 4-5 minutes until the balls are cooked through. Alternatively, they can also be cooked in the oven grill.
5. Once the balls are fully cooked, mix the sauce well once again. Spoon the sauce over the balls while cooking until all the sauce is poured in. The sauce will slightly thicken when it is ready.
6. Place the skewers on the plate with the sauce. Garnish with finely chopped chives and sansho powder.
7. Serve hot.