Step by step

Method

4 steps

1. 1

   Mix 1 pound ground chicken with 1–2 tablespoons grated onion (squeeze out excess water), 1 teaspoon grated ginger, 1 egg yolk or 1 tablespoon mayo, 1 tablespoon potato starch or breadcrumbs, salt, and pepper. Knead until sticky — sticky meat holds on the skewer.

2. 2

   With wet hands, shape into small oval patties or mold onto soaked bamboo skewers. Rest 5–10 minutes in the fridge so they firm up.

3. 3

   Simmer a tare glaze: soy sauce, mirin or sugar, a splash of sake or water, and grated garlic 2–3 minutes until slightly syrupy. Keep half for serving.

4. 4

   Cook on a grill pan or skillet over medium with a thin film of oil, 3–4 minutes per side, until 165°F and browned. Brush with tare in the last 2 minutes. Serve hot with the reserved sauce and shichimi if you like. Juicy chicken meatball with sweet-soy lacquer is the goal.