Glazed Japanese Chicken Meatballs On Skewers Recipes

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CHICKEN MEATBALL SKEWERS RECIPE BY TASTY



Chicken Meatball Skewers Recipe by Tasty image

Here's what you need: chicken, green onion, ginger, sesame oil, canola oil, panko breadcrumbs, sesame seed, soy sauce, rice vinegar, sake, sugar, bamboo skewer

Provided by Alvin Zhou

Categories     Snacks

Time 30m

Yield 6 servings

Number Of Ingredients 12

1 lb chicken, ground
¼ cup green onion, thinly sliced
1 tablespoon ginger, minced
1 teaspoon sesame oil
3 tablespoons canola oil
¼ cup panko breadcrumbs, if needed to form meatballs
sesame seed, to garnish
1 cup soy sauce
¼ cup rice vinegar
¼ cup sake
¼ cup sugar
bamboo skewer, 6-inch (15cm)

Steps:

  • In a medium pot, combine all ingredients for glaze and bring to a boil until the bubbles start to become sticky and glossy.
  • Combine the ground chicken, green onions, ginger, sesame oil, and ¼ cup (60 ml) of the soy glaze in a bowl until evenly mixed.
  • If the mixture does not hold its shape when rolled into a ball, add in panko breadcrumbs, mix evenly, and re-roll the meatballs to test their structural integrity.
  • Roll about 1-inch (2 ½ cm) meatballs, then skewer 3-4 meatballs on a skewer. Repeat with remaining mixture.
  • Heat oil in a pan over medium-high heat.
  • Sear 3-4 skewers at a time and flip when the undersides are golden brown.
  • Brush the glaze on the skewers evenly and cook for about 5 more minutes, flipping every minute and brushing additional glaze as necessary.
  • Cool and serve!
  • Enjoy!

Nutrition Facts : Calories 276 calories, Carbohydrate 15 grams, Fat 10 grams, Fiber 0 grams, Protein 27 grams, Sugar 10 grams

GLAZED JAPANESE CHICKEN MEATBALLS ON SKEWERS



Glazed Japanese Chicken Meatballs on Skewers image

These grilled meatballs are a quintessential Japanese bar food, a great drinking snack that can be turned into a larger meal with rice.

Provided by Kristin Donnelly

Categories     Chicken     Ginger     Sake     Summer     Grill     Grill/Barbecue     Soy Sauce

Yield Makes 16 meatballs on 8 skewers

Number Of Ingredients 16

Sauce:
1/4 cup low-sodium soy sauce
1/4 cup dry sake
1/4 cup sugar
2 tablespoons sherry vinegar, plus more, for seasoning
Meatballs:
1 1/2 pounds ground chicken or turkey, preferably dark meat
1 tablespoon minced shallot
1 tablespoon minced fresh ginger
1 teaspoon minced garlic (1 small clove)
1 teaspoon kosher salt
1 teaspoon toasted sesame oil
For serving:
Sesame seeds
Thinly sliced scallion greens
Steamed rice (optional)

Steps:

  • For the sauce:
  • In a small saucepan, combine the soy sauce, sake, sugar and vinegar and bring to a boil. Boil over high heat until thickened to a glaze, 2 to 3 minutes. Taste and season with a fresh splash of vinegar, if you like.
  • For the meatballs:
  • Preheat the grill for at least 10 minutes, preparing to grill over moderately high heat, and soak 8 double-pronged bamboo skewers or 16 single skewers in water.
  • In a bowl, use your hands to mix together all of the ingredients except for the sesame seeds and scallion greens.
  • Form the meat mixture into 16 meatballs. Thread the meatballs onto the skewers, leaving just a little space in between and flatten slightly.
  • Oil the grates well and grill the meatball skewers until light grill marks form, 3 to 4 minutes. Flip and grill for 2 minutes longer, until the outside of the meatballs looks cooked.
  • Brush the sauce over the meatballs, flip and brush the other side. Flip them and brush them with the sauce constantly for about 1 minute, until glazed and cooked through. If the sauce darkens too quickly, reduce the heat or move the skewers to a cooler part of the grill.
  • To serve:
  • Transfer the skewers to a platter and sprinkle with sesame seeds and sliced scallions. Serve over rice, if desired.

GLAZED CHICKEN SKEWERS RECIPE BY TASTY



Glazed Chicken Skewers Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, green onion, canola oil, soy glaze, green onion, soy sauce, rice vinegar, sake, sugar, bamboo skewer

Provided by Alvin Zhou

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 10

1 lb boneless, skinless chicken thighs, cut into 1-inch (2 1/2 cm) chunks
1 cup green onion, sliced into 1-inch (2 1/2 cm) pieces
3 tablespoons canola oil
½ cup soy glaze
green onion, thinly sliced, to garnish
1 cup soy sauce
¼ cup rice vinegar
¼ cup sake
¼ cup sugar
bamboo skewer, 6-inch (15cm)

Steps:

  • Skewer 3-4 pieces of chicken and green onions in an alternating pattern on a bamboo skewer. Repeat with remaining chicken & onions.
  • Heat oil in a pan over medium-high heat.
  • Sear 3-4 skewers at a time and flip when the undersides are golden brown.
  • In a medium pot, combine all ingredients for glaze and bring to a boil until the bubbles start to become sticky and glossy.
  • Brush the glaze on the skewers evenly and cook for about 4 more minutes, flipping every minute and glazing occasionally.
  • Cool, then serve with additional green onions on top!
  • Enjoy!

Nutrition Facts : Calories 307 calories, Carbohydrate 25 grams, Fat 12 grams, Fiber 0 grams, Protein 21 grams, Sugar 21 grams

YAKITORI (JAPANESE CHICKEN SKEWERS)



Yakitori (Japanese Chicken Skewers) image

Yakitori is very popular in Japan: there are whole restaurants devoted to serving up variations of skewered grilled chicken. Now you can make it at home with an easy, flavorful recipe by Michael Ruhlman! Served with steamed rice, it's perfect for a satisfying weeknight dinner.

Provided by Michael Ruhlman

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 8

3 cloves garlic
1-inch piece ginger
1/2 cup mirin
1/2 cup soy sauce
1 tablespoon honey
1 bunch scallions
4 chicken thighs, boneless and skinless
1 tablespoon miso

Steps:

  • Marinade: Smash and peel garlic cloves, then place in a small saucepan. Slice unpeeled ginger into coins (about 5 slices); add to the saucepan, followed by the mirin, soy sauce, and honey. Over medium-high heat, bring to a gentle simmer, stirring occasionally to prevent honey from burning; allow to simmer for about 1 minute. Set aside to cool by placing into a large skillet filled with cold water.
  • Trim root ends from scallions; then cut the white and light green parts into 1-inch pieces. (Reserve green stalks for garnish.) Set aside. Slice each chicken thigh into 4 equal pieces. If using skewers, thread the chicken pieces onto the skewers, alternating with pieces of scallion.
  • Place skewers on a rimmed baking sheet and pour marinade to coat chicken and scallions. Marinate for at least 30 minutes (and up to 3-4 hours), flipping the skewers in the marinade every 5-7 minutes. (Note: Chicken can be marinated the day before and stored, covered, in the refrigerator overnight.) While chicken marinates, preheat oven to 350 degrees F.
  • Heat grill pan over high heat, 5-10 minutes (time will vary, depending on pan). Reserving the marinade, place chicken skewers on the hot grill and cook for 2-3 minutes; place a heavy plate or skillet on the chicken and press down to create grill marks. Flip skewers and repeat, 2-3 more minutes. Place the chicken, still in the grill pan, in the oven and bake, 10 minutes. Meanwhile, finish the sauce.
  • Pour the marinade back into a saucepan and add the miso. Bring to a boil (which will kill off any bacteria from the raw chicken) and reduce slightly, 15 minutes. Meanwhile, remove grill pan from oven and transfer skewers to a plate. When the sauce has reduced, brush it over the chicken. Slice reserved scallion greens and sprinkle over the skewers before serving.

TSUKUNE (JAPANESE CHICKEN MEATBALLS) RECIPE



Tsukune (Japanese Chicken Meatballs) Recipe image

Lightly seasoned chicken meatballs are threaded onto skewers, grilled, and finished with a sweet and salty tare sauce.

Provided by Joshua Bousel

Categories     Mains     Snacks

Time 1h50m

Yield 4

Number Of Ingredients 21

For the Tare Sauce:
1/2 cup mirin
1/2 cup soy sauce
1/4 cup sake
1/4 cup dark brown sugar
1 tablespoon sherry vinegar
3 medium cloves of garlic, smashed and peeled
3 scallions, roughly chopped
1 (1-inch) piece of ginger, sliced
1 tablespoon whole black or white peppercorns
For the Meatballs:
1 1/2 pounds ground chicken thighs
1/2 cup panko bread crumbs
1/4 cup finely chopped scallions
1 large egg, lightly beaten
2 teaspoons finely grated fresh ginger
2 teaspoons finely minced fresh garlic (about 2 medium cloves)
1 teaspoon toasted sesame oil
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
8-10 wooden skewers, soaked in water for 30 minutes prior to use

Steps:

  • For the Tare Sauce: Combine mirin, soy sauce, sake, brown sugar, sherry vinegar, garlic, scallions, ginger slices, and peppercorns in a medium saucepan. Bring to boil over high heat, then reduce to a simmer, whisk to combine, and cook until mixture is thick and syrupy, about 45 minutes. Strain through a fine mesh strainer. Set aside or store in an airtight container in the refrigerator until ready to use.
  • For the Meatballs: Using hands, mix together chicken, bread crumbs, scallions, egg, ginger, garlic, sesame oil, salt, and white pepper until thoroughly combined. Form mixture into 1-inch meatballs and thread onto skewers.
  • Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Careful transfer skewers to grill, if necessary supporting meatballs from bottom to prevent them from falling off skewers. Grill until first side is well browned, about 3-4 minutes. Using tongs, rotate meatballs and cook until well browned on second side, about 2-3 minutes. Repeat for remaining two sides.
  • Brush tare sauce all over meatballs and allow to cook for 15-30 seconds longer. Transfer skewers to a plate or serving dish, brush lightly with sauce again and let rest for 5 minutes. Serve immediately.

Nutrition Facts : Calories 532 kcal, Carbohydrate 42 g, Cholesterol 254 mg, Fiber 2 g, Protein 48 g, SaturatedFat 5 g, Sodium 2492 mg, Sugar 26 g, Fat 17 g, ServingSize serves 4, UnsaturatedFat 0 g

JIDORI TSUKUNE (JAPANESE CHICKEN MEATBALLS)



Jidori Tsukune (Japanese Chicken Meatballs) image

The best tsukune, or Japanese chicken meatballs, are nicely caramelized, well seasoned, and juicy-and served straight off the grill.

Provided by Sylvan Mishima Brackett

Time 1h30m

Yield 10 skewers

Number Of Ingredients 12

1 cup sake
1 cup soy sauce
½ cup mirin (sweet Japanese rice wine)
½ cup zarame sugar or demerara sugar
1 lb. skin-on, boneless chicken thighs or 1 lb. ground dark-meat chicken and 2 Tbsp. chicken fat
½ small onion, finely chopped
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
1¾ tsp. mirin (sweet Japanese rice wine)
1½ tsp. finely grated yuzu or lemon zest
1 cup glutinous sweet rice flour
Shichimi togarashi and lemon wedges (for serving)
Ten 6" bamboo skewers, soaked at least 1 hour, or metal skewers

Steps:

  • Bring 1 cup sake, 1 cup soy sauce, ½ cup mirin (sweet Japanese rice wine), and ½ cup zarame sugar or demerara sugar to a boil in a medium heavy saucepan. Reduce heat and simmer, stirring occasionally, until sauce is reduced by about a quarter, 25-30 minutes. Do ahead: Tare can be made 3 days ahead. Let cool; cover and chill.
  • If using 1 lb. skin-on, boneless chicken thighs, grind in a meat grinder fitted with a 7-mm die. Divide chicken into 2 equal portions and run 1 portion through grinder a second time. Combine both portions in a large bowl. (You can also ask your butcher to grind the chicken for you.)
  • If using 1 lb. ground dark-meat chicken plus 2 Tbsp. chicken fat, mix together in a large bowl.
  • Add ½ small onion, finely chopped, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1¾ tsp. mirin (sweet Japanese rice wine), and 1½ tsp. finely grated yuzu or lemon zest to chicken meat. Using your hands, mix until thoroughly combined.
  • Divide meat into ¼ cup portions. Shape into balls, then form into 3½x1" logs. Arrange tsukune on a parchment-lined baking sheet and chill until firm, about 30 minutes.
  • Place 1 cup glutinous sweet rice flour on a plate. Working one at a time, dredge tsukune in flour, turning to coat, and transfer as many as will snugly fit to a parchment-lined large steamer basket.
  • Pour water into a large saucepan to come 1" up sides and bring to a boil. Set steamer on top and cover. Steam tsukune until just cooked through, 6-8 minutes. Repeat process with any remaining tsukune if needed.
  • Prepare a grill for high heat. Place tare in a tall, narrow glass (you should be able to submerge tsukune when you dunk it in the tare). Thread each tsukune onto a skewer.
  • Grill tsukune, turning and dipping in tare every 2 minutes, until richly glazed, deeply browned, and charred in spots, about 8 minutes total.
  • Transfer to a platter and sprinkle shichimi togarashi over. Serve with lemon wedges for squeezing over.

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