- Prep
- —
- Cook
- —
- Total
- 30 min
- Calories
- Not listed
- Protein
- Not listed
- Carbs
- Not listed
- Fat
- Not listed
Get ready
Ingredients
Ingredients
- 500 g Chicken Mince (5%)
- 25 g Panko Breadcrumbs
- 5 g Salt
- 2 Spring Onions
- 2 g Gochugaru
- 2 Egg Yolks
🥃Saucy Bits
- 50 g Sake
- 50 g Mirin
- 50 g Soy
- 10 g Brown Sugar
- 2 g Corn Starch
- 1 Spring Onion
- 10 g Ginger
- 1 Garlic Clove
- 1 Egg Yolk per person (or you can share figure it out x)
Cook
Method
- To be honest, it's all pretty straightforward. Just make sure you soak your skewers. Throw all your chickeny bits into a bowl and give it a good mix. Really work this all together, squeezing through your hands until you’ve got a lovely homogenized mess. Portion the mess into 50g balls. Oil up your palms and shape the ball around your skewers, making sure to pinch the ends closely at each end. Pop in the fridge for at least 30 minutes or overnight to firm up.
- To make the tare, add the sake, mirin, soy, sugar, and cornstarch to a pan over
- heat. Whisk constantly until the cornstarch has dissolved. Add the aromatics and cook over a low heat for 10 minutes. Remove the aromatics and leave to cool.
- Set up your hot coals and grill the skewers over the coals, rotating every 30 seconds or so until firm to the touch and slightly charred (4-5 minutes). Continue to cook, brushing the skewers with tare and turning every 30 seconds for 2-3 minutes until gorgeously glazed, sticky, and charred.
- To serve, pop an egg yolk into a few tablespoons of tare. Dip your skewers, give it a mix, and enjoy.