Recipe: Japanese Chicken Meatballs
- appx 1 1/4 lb boneless chicken thighs
- 1 tbsp sugar
- couple grinds of black pepper
- generous pinch of salt
- 1 tsp soy sauce
- 1 tsp mirin
- 1 thin slice of ginger, peeled & grated
- 1 clove garlic, minced
- 1-2 stalks green onion, chopped
- 1 slice green chili pepper, minced (optional)
- bit of grated lemon rind
- 7-8 bamboo skewers
- Soak the bamboo skewers in water for at least 30 minutes. This is to keep them from burning.
- Clean up the chicken thighs, removing the bones, skin (reserve a bit of the skin), and fat.
- Put the chicken meat and reserved skin, and pulse so that the chicken gets roughly chopped. Remove from the food processor and chop a bit more with a knife to ensure there are no overly large pieces. The ideal texture is uniformly chopped, but not ground up like you get from the supermarket. Put the chicken in a mixing bowl.
- Dissolve the sugar, pepper and salt in the soy sauce and mirin. Add mixture to the chicken, along with the rest of the ingredients. Mix by hand to combine..
- Oil your hands and get a tray to put the patties on. Grab small bits of the chicken mixture and form into balls and place on skewers..
- You can also cook these meatballs in a variety of ways. At yakitori restaurants, they are typically grilled, but if this is inconvenient, you can broil them in the oven (broil, check after 10 minutes) or fry in a pan. Serve with your choice of condiments (yakitori sauce, a daub of Japanese mayonnaise, etc)
Recipe adapted from: Asian Supper