Active Time
Total Time
30 MIN
Serves : Makes 24 meatballs
© Fredrika Stjärne

How to Make It

Step 1    

In 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 2    

Preheat the oven to 375°. 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 3    

Light 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.

Serve With

Yuzu or lemon wedges.

Suggested Pairing

Juicy, light-bodied red wine


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Aggregate Rating value: 3

Review Count: 2916

Worst Rating: 0

Best Rating: 5

Author Name: Janet Martin

Review Body: I forgot to say that after reading the description of yuzu, I used grated grapefruit rind and loved it

Review Rating:

Date Published: 2016-07-19

Author Name: Janet Martin

Review Body: A little too sweet for my taste, but must admit I'm ready to plant a yuzu tree. The second time I made this I used lean ground pork and halved the sugar, restraining myself from adding minced garlic and ginger, thereby turning it into something way different

Review Rating: 4

Date Published: 2016-07-19