Chef Alex Guarnaschelli and Ava Clark: Japanese Chicken Meatball Skewers with yakitori sauce

Clean Plate Club

Alex is a mother, chef, cookbook author, and TV personality. Ava Clark is her 16 year old daughter. This recipe is from their new cookbook, Cook it Up: Bold Moves For Family Foods.

Tsukune with yakitori sauce

(Japanese Chicken Meatball Skewers)

Makes 8 skewers

1 pound ground chicken breast

1 cup panko breadcrumbs

1 small shallot, grated on a microplane

2 teaspoons finely grated ginger

1 tablespoon, plus 1 1/2 teaspoons cornstarch

Kosher salt

1 large egg, lightly beaten

4 tablespoons low-sodium soy sauce

2 tablespoons rice wine vinegar, divided

3 tablespoons mirin rice wine

1 tablespoon sugar

2 to 3 tablespoons canola oil

Metal or wooden skewers, for grilling

#1. MAKE THE MEATBALLS: In a large bowl, combine the chicken with the breadcrumbs, shallot, ginger, cornstarch, a generous sprinkle of salt, the egg, and 2 tablespoons of the soy sauce. Use a rubber spatula to combine and then add 1 tablespoon of the rice wine vinegar. Roll the mixture into 24 meatballs (or 18 to 20 cylinders).

#2. Set a wire rack over a baking sheet. Fill a shallow 2-quart pot three-quarters full with water and bring it to a simmer over medium heat. Season the water with salt. Rub a wooden spoon with some oil (this prevents the meatballs from sticking and splashing the water) and carefully drop in 6 to 8 meatballs per batch. Simmer the meatballs until they are completely cooked through, about 5 to 7 minutes (you can test one by removing it and cutting it in half). Use a slotted spoon to transfer the meatballs to the rack. Return the water to a simmer and repeat the process with the remaining meatballs.

#3. MAKE THE SAUCE: While the meatballs are cooling, in a small saucepan, combine the remaining 2 tablespoons soy sauce, remaining 1 tablespoon of vinegar, mirin, and sugar and cook over medium heat until slightly thick, about 2 to 3 minutes.

#4. Preheat a grill or a grill pan. While it's heating, thread three meatballs (or 1 cylinder) on the upper half of each skewer. If you don’t have a grill or grill pan, you can finish cooking the meatballs in a saute pan with a little hot oil until they are cooked through.

#5. GRILL AND GLAZE: Make sure you get an adult for this part! When the grill is really hot and starts to smoke, gently dip a kitchen towel in the oil and use it to grease the grill grates. Arrange a few skewers side by side on the grill and cook for 5 to 7 minutes until browned, grill marked, and hot. Repeat with the remaining skewers. Then, using a brush, glaze the meatballs with the sauce and serve warm.

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