Tsukune (Japanese Chicken Meatballs)

In an attempt to plan my week lunches and dinners, I decided this recipe will suffice and would freeze real well. It was a last minute decision to make this and boy am I glad I did.

I followed the recipe exactly - which you know I don't do. And I would recommend doing that if you make it. There's something about the combination of ingredients that really make these delicious.

One ingredient was a bit challenging to find and quite frankly very expensive for 2 tsp - Red miso paste. I'm not sure it really added flavor, but then again I've never had it so who knows. I know it's not close of a substitution, but I'd consider using red curry paste when I make these again.

Tsukune (Japanese Chicken Meatballs)

Photo from MyRecipes.com

Recipe from MyRecipes.com

Serves 6
Makes 36 1" meatballs (it only made 30 for me)

Meatballs:

1 tablespoon dark sesame oil

4 ounces sliced shiitake mushroom caps

1 1/2 tablespoons minced peeled fresh ginger, divided

1 1/2 tablespoons minced garlic, divided

2 tablespoons dry sherry

2 teaspoons red miso (soybean paste)

1 1/2 pounds ground chicken

1/2 cup panko (Japanese breadcrumbs)

2 teaspoons cornstarch

1/2 teaspoon freshly ground black pepper  

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1/4 teaspoon kosher salt  

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2 green onions, thinly sliced

1 large egg white  

 

Sauce:

3 tablespoons mirin (sweet rice wine)

3 tablespoons lower-sodium soy sauce  

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1 tablespoon dark brown sugar  

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2 teaspoons sherry vinegar

1 tablespoon lime juice

2 teaspoons grated peeled fresh ginger

1 serrano chile, thinly sliced (um yah I didn't have this)

Remaining ingredients:

Cooking spray

1 tablespoon toasted sesame seeds 

To prepare meatballs, heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms, 1 tablespoon minced ginger, and 1 tablespoon garlic; sauté 2 minutes. Add sherry; cook 3 minutes or until liquid evaporates and mushrooms are tender. Remove from heat; cool. Place mushroom mixture and miso in a mini chopper; pulse 10 times or until very finely chopped.

Combine mushroom mixture, remaining 1 1/2 teaspoons minced ginger, remaining 1 1/2 teaspoons garlic, chicken, and next 6 ingredients (through egg white) in a bowl. Shape mixture into 36 (1-inch) meatballs. Thread 3 meatballs onto each of 12 (6-inch) flat bamboo skewers. Chill for 30 minutes.

To prepare sauce, combine mirin, soy sauce, sugar, and vinegar in a small saucepan. Bring to a boil; cook 3 minutes or until slightly thickened. Remove from heat; cool slightly. Stir in juice, 2 teaspoons grated ginger, and serrano. Reserve 2 tablespoons sauce.

Heat a grill pan over medium heat. Coat pan with cooking spray. Place 6 skewers in pan; cook 9 minutes, turning to brown on all sides. Remove from pan; brush half of sauce over meatballs. Repeat procedure with remaining 6 skewers and sauce. Sprinkle with sesame seeds; serve with reserved 2 tablespoons sauce.