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Tsukune W/Yuzu Sauce (Yakitori Style Japanese Meatballs)

2 12 lbs chicken thigh meat, ground
1 14 lbs pork, ground
10 ounces beef, ground
5 ounces panko Japanese-style bread crumbs (kikkoman brand is recommended)
13 cup sake
13 cup tamari soy sauce
13 cup green onion, chopped
3 shiitake mushroom caps, dried, soaked, stemmed and minced
2 12 tablespoons ginger juice
2 12 tablespoons mirin
1 tablespoon shiso leaves or 1 tablespoon basil leaves, chopped
2 12 teaspoons salt
2 12 teaspoons sugar
1 14 teaspoons red pepper seasoning (Ichimi, Japanese red pepper)
1 kombu seaweed (4-inch x 6-inch)
1 gln water
24 bamboo skewers (6 inch long)
1 12 cups soy sauce (kikkoman is recommended)
1 12 cups mirin
34 cup sake
34 cup sugar
1 12 tablespoons yuzu juice or 1 12 tablespoons tangerine juice


In a large bowl, mix together chicken, pork, beef, panko, sake, soy sauce, green onion, shiitakes, ginger juice, mirin, shiso, salt, sugar, and ichimi, being careful not to overwork. Form into 72 (1-ounce) meatballs. Refrigerate. In large pot, combine kombu and water. Bring to just below a simmer; remove kombu. Bring to a simmer; add half of the meatballs. Simmer 8 to 10 minutes, or until cooked through. Remove with slotted spoon. Poach remaining meatballs the same way. Cool. When ready to assemble, thread 3 meatballs onto each skewer. Refrigerate until needed. In a saucepan, bring soy sauce, mirin, sake, and sugar to a boil; reduce heat and simmer until thickened. Remove from heat; stir in yuzu juice. Over charcoal, grill several skewers, turning frequently, about 5 minutes or until lightly browned. Brush with 1 tablespoon yuzu sauce for each skewer. Serve with 1 1/2 tablespoons sauce per skewer on the side.

Source: www.food.com