Chicken Tsukune

Step 1

Soak 4 wooden skewers in a bowl of cold water for 15 minutes so they do not burn on the grill.

Step 2

Place the ground chicken into a large bowl, then add 0.25 cup panko breadcrumbs, 1 tablespoon soy sauce, 1 teaspoon minced ginger, and 1 minced garlic clove.

Step 3

Using your hands, squeeze and mix the chicken mixture until it holds together in a uniform paste with no streaks of color, about 1 minute.

Step 4

Divide the mixture into 8 equal portions by squeezing about 2 tablespoons into each palm, then roll each portion into a ball and place it on a clean plate.

Step 5

Thread 2 chicken balls onto each soaked skewer, pressing them gently together so they touch but do not deform, then set the skewers aside on a plate.

Step 6

In a small bowl, pour 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sake, and 0.5 teaspoon sugar, then stir with a spoon until the sugar dissolves.

Step 7

Place a 12-inch cast iron skillet over medium-high heat and wait 2 minutes until the surface is hot and shimmers when you tilt the pan.

Step 8

Lay the skewers across the skillet so the meatballs touch the hot surface, keeping the wooden handles hanging over the edge and off the heat.

Step 9

Cook without moving for 3 minutes until the bottom of each meatball turns deep golden brown and looks caramelized, checking by lifting one skewer slightly.

Step 10

Carefully flip the skewers over using tongs, then cook the other side for 2 minutes until that side also turns golden brown.

Step 11

Continue cooking the first side for 1 more minute, then flip once more to cook the second side for 1 minute, rotating skewers a quarter turn each time for even browning.

Step 12

Pour the tare sauce directly over the tsukune in the skillet, tilting and turning the skewers so all surfaces of the meatballs are coated in sauce.

Step 13

Cook for 1 minute while tilting the skillet gently to roll the sauce over the meatballs until they look shiny and caramelized, then remove from heat.

Step 14

Arrange both skewers on a small serving plate with the meatballs facing up and the handles resting on the rim of the plate.

Step 15

Scatter the 2-inch scallion pieces around the skewers on either side of the plate to create a bed for the tsukune to rest on.

Step 16

Sprinkle 1 teaspoon sesame seeds evenly over the top of the meatballs so they stick to the glossy sauce.