Grilled Japanese Chicken Meatball Tsukune with Sweet Soy Glaze Recipe

Instructions:

1. Combine the 0.5 cup soy sauce, 0.5 cup mirin, 0.25 cup sake, 2 tbsp brown sugar, and 0.5 tsp garlic powder in a small saucepan over medium heat. Simmer for about 10 minutes until the sauce coats the back of a spoon.
2. In a cold bowl, mix the 1 lb ground chicken thigh with the 2 green onions, 1 tsp ginger paste, 1 clove microplaned garlic, 0.5 cup panko, 1 tbsp toasted sesame oil, 1 large egg, and 0.5 tsp fine sea salt.
3. Vigorously stir the mixture with a pair of chopsticks or a wooden spoon for 2-3 minutes. You are looking for the meat to become slightly pale and sticky. This is the myofibrillar binding in action!
4. Wet your hands with ice water to prevent sticking. Shape the mixture into 12 small ovals or rounds. Carefully thread them onto your soaked skewers, about 3 per stick.
5. Place the skewers on the grill. Cook for 3-4 minutes on the first side until the meat is opaque and has clear grill marks. Avoid moving them too early, or they might stick and break.
6. Flip the skewers and immediately brush the cooked side generously with your reduced tare. You will notice a deep, caramel scented cloud as the sugar begins to bubble.
7. Continue to flip and brush every 2 minutes. You want to build up at least 3 layers of glaze. The meatballs should look shiny and dark, like polished wood.
8. Cook until the internal temperature hits 165°F (74°C). The meatballs should feel firm when pressed lightly with a finger.
9. Remove from the heat and let them rest for 2-3 minutes. This allows the juices to redistribute so they don't all run out on the first bite.