Tsukune (Japanese Chicken Meatballs)

Name: Tsukune (Japanese Chicken Meatballs)
Total time: 42
Yield: 8
Ingredients: 1 teaspoon vegetable oil; 1 teaspoon minced ginger; 1 teaspoon minced garlic; ¼ cup tamari; ¼ cup cooking sake; ¼ cup mirin; 2 tablespoons brown sugar; 1 teaspoon sesame seeds; 10 ½ ounces ground chicken; 1 egg; 3 green onions, chopped; ½ carrot, grated; ¼ cup panko bread crumbs, or to taste; 2 tablespoons red miso paste, or more to taste; 2 tablespoons grated ginger; 1 tablespoon potato starch; 1 tablespoon crumbled seaweed; 1 tablespoon tamari, or more to taste; 1 tablespoon cooking sake, or more to taste; 1 teaspoon soy sauce; 1 teaspoon white sugar, or more to taste; 1 teaspoon ground paprika, or more to taste

Recipe by garywhinton from allrecipes.com

Dinner 42 Mins.

Ingredients

8 servings

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1 teaspoon vegetable oil
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1 teaspoon minced ginger
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1 teaspoon minced garlic
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¼ cup tamari
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¼ cup cooking sake
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¼ cup mirin
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2 tablespoons brown sugar
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1 teaspoon sesame seeds
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10 ½ ounces ground chicken
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1 egg
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3 green onions, chopped

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½ carrot, grated
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¼ cup panko bread crumbs, or to taste
•

2 tablespoons red miso paste, or more to taste
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2 tablespoons grated ginger
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1 tablespoon potato starch
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1 tablespoon crumbled seaweed
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1 tablespoon tamari, or more to taste
•

1 tablespoon cooking sake, or more to taste
•

1 teaspoon soy sauce
•

1 teaspoon white sugar, or more to taste
•

1 teaspoon ground paprika, or more to taste

Instructions

Heat oil in a small pot over low heat. Add 1 teaspoon ginger and garlic; cook and stir until slightly browned, about 2 minutes. Stir in 1/4 cup tamari, 1/4 cup sake, mirin, brown sugar, and sesame seeds; simmer until glaze is slightly thickened, about 5 minutes.
Combine ground chicken, egg, green onions, carrot, bread crumbs, miso, 2 tablespoons ginger, potato starch, seaweed, 1 tablespoon tamari, 1 tablespoon sake, soy sauce, white sugar, and paprika in a large bowl; mix well into a thick paste, at least 5 minutes.
Preheat grill for medium heat and lightly oil the grate.
Roll ground chicken mixture into balls the size of your palm. Flatten them slightly into patties. Grill until well-browned, 3 to 4 minutes. Flip and continue grilling until browned on the second side, 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Brush glaze over meatballs before serving.