Tsukune

I he a daughter who loves all things Japanese right now. Also all things British since discovering Dr. Who. While looking at the culture with her re ran across recipes for tsukune which is a meatball like skewer served with a sweet soy sauce. The shiso or parilla leaves really set it apart and give it a unique and delicious flavors.

4 lb. chicken breast or ground chicken
3 Tbsp. sesame oil
1/4 c. soy sauce
4 cloves garlic, minced
Black pepper
8 large green onions, chopped, whites and green parts
1 large bunch shiso leaves (parilla leaves in Korean markets)

Soy based sauce
24 bamboo skewers, soaked in water for 30 minutes

If using whole chicken breasts remove any fat and place in a food processor. Process until ground. I had to do this in two batches.

Combine the chopped chicken, sesame oil, soy sauce, garlic cloves, pepper, green onions, and chopped shiso leaves. 

Turn your over to broil if using

Grease your hands slightly and divide the meat in to 24 portions. Shape in to oblong pieces and pierce with the skewer. Place on a baking tray until the are all formed, making sure they aren't touching each other. 

Broil for 5 minutes on one side, flip, and broil for an additional 4 minutes. Brush with glaze and broil another minute. Brush with glaze again and serve. 

Grill option: Pretty much the same as above, just on the grill. Time varies depending on how intense your heat is, but about 4-5 minutes on both sides and then glaze and grill a little longer to caramelize. 

Sauce
1/3 c. soy sauce
3 Tbsp water
1/4 c. honey
2 green onions, cut in half, just so they fit in the pot
2 tsp. vinegar

Simmer all until reduced slightly and thickened a little, start this before you start all the other things so it has time to reduce.