Ingredients
1/4 c. sake
1/4 c. soy sauce
1/4 c. raw sugar
1/4 c. mirin
2 tbsp. mirin
1 lb. coarsely ground chicken
2 tsp. kosher salt
1 medium shallot
Finely grated zest of 1 yuzu or lemon
1 tbsp. vegetable oil
Preparation
Step 1In a saucepan, combine the sake, soy sauce, sugar, and 1/4 cup of the mirin; boil until reduced to 3/4 cup, 3 minutes. Let cool.Step 2Preheat the oven to 375 degrees F. In a bowl, combine the chicken, salt, shallot, zest, and the remaining 2 tablespoons of mirin. Lightly coat a rimmed baking sheet with 1 teaspoon of the oil. Form the chicken mixture into 24 meatballs. Brush the meatballs with the remaining 2 teaspoons of oil and arrange them on the baking sheet. Bake for about 6 minutes, until the meatballs are barely cooked through.Step 3Light a grill. Thread the meatballs onto 8 bamboo skewers and grill over moderately high heat, turning, until lightly charred, about 2 minutes. Reduce the heat to low and brush the meatballs with the sauce. Grill, turning and brushing, until glazed, 30 seconds longer. Serve with the remaining sauce. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.
