Chicken-Meatball Yakitori

Brackett makes these meatballs, known as tsukune, with hand-chopped meat and skin from the best pastured chicken he can get. Serve with yuzu or lemon wedges. Recipe published in Food & Wine: March 2012.

Yield: 24 servings ( Serving Size: meatballs )
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  • 1/4 cup(s) sake
  • 1/4 cup(s) soy sauce
  • 1/4 cup(s) raw sugar
  • 1/4 cup(s) plus 2 tablespoons mirin
  • 1 pound(s) coarsely ground chicken
  • 2 teaspoon(s) kosher salt
  • 1 medium shallot, minced
  • Finely grated zest of 1 yuzu or lemon
  • 1 tablespoon(s) vegetable oil


  1. 1. In a saucepan, combine the sake, soy sauce, sugar and ¼ cup of the mirin; boil until reduced to ¾ cup, 3 minutes. Let cool.
  2. 2. Preheat the oven to 375°. In a bowl, combine the chicken, salt, shallot, zest and the remaining 2 tablespoons of mirin. Lightly coat a rimmed baking sheet with 1 teaspoon of the oil. Form the chicken mixture into 24 meatballs. Brush the meatballs with the remaining 2 teaspoons of oil and arrange them on the baking sheet. Bake for about 6 minutes, until the meatballs are barely cooked through.
  3. 3. Light a grill. Thread the meatballs onto 8 bamboo skewers and grill over moderately high heat, turning, until lightly charred, about 2 minutes. Reduce the heat to low and brush the meatballs with the sauce. Grill, turning, and brushing, until glazed, 30 seconds longer. Serve with the remaining sauce.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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