Chicken Tsukune

My version of a very popular dish found in Yakitori, Izakaya, Kushiyaki, Japanese Restaurants. Traditionally made into small meatballs, sometimes boiled first, I baked mine before skewering and finished the skewers off on a flat grill. Basted with a seasoned Teriyaki Sauce.At a recent family gathering we enjoyed this wrapped in Manoa lettuce cups with fresh mint leaves, fresh Thai basil, and just a tiny bit of seasoned miso. Deliciously flavorful, light and refreshing.

📝 Ingredients

• 1 lb. boneless, skinless chicken thighs, finely minced
• 1/2 lb. ground chicken
• 3 cloves garlic, minced
• 1 inch ginger, peeled, grated
• 3 stalks green onion, finely chopped
• 2 large eggs
• 2 slices whole wheat bread, day old, crumbled or
• 1/2 c. bread crumbs
• 2 TB oyster sauce
• 2-3 TB sriracha sauce, as desired
• 2 TB Aloha shoyu
• Wooden bamboo skewers, soaked in water 30 minutes
• 1/2 cup Aloha shoyu
• 1/2 cup mirin
• 2 TB sugar
• 3 cloves garlic, minced
• 2 quarter size ginger, peeled, grated
• 2 stalks green onion, finely chopped

👨‍🍳 Instructions

1. 1--- Chicken: ---
2. 2In a mixing bowl; combine chicken with remaining ingredients well.
3. 3Refrigerate 2-3 hours or overnight.
4. 4--- Teriyaki Sauce: ---
5. 5In a saucepan over medium high heat; bring soy sauce and mirin to a boil.
6. 6Reduce heat; stir in sugar, until dissolved.
7. 7Add ginger and garlic; simmer 5-10 minutes until slightly reduced.
8. 8Remove from heat; cool.
9. 9Add green onion. Set aside.
10. 10Preheat oven to 350 degrees.
11. 11Line baking sheet with parchment paper. Shape mixture into 1-1 ½ inch patties.
12. 12Line patties onto prepared baking sheet. Bake 10-12 minutes.
13. 13Patties do not need to be cooked through completely. Skewer 2-3 patties on each skewer.
14. 14On flat grill, or in skillet over medium heat, cook patties, drizzling with Teriyaki Sauce.
15. 15Cook until glazed on both sides.
16. 16--- How To Serve: ---
17. 17For a twist, serve with lettuce cups, fresh mint leaves and fresh Thai basil leaves.
18. 18Serves 6-8.