Chicken Balls in Yakitori Sauce Recipe

 
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Chicken Balls in Yakitori Sauce
  • Chef: Divya Burman
  • Recipe Servings: 6
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Lovely chicken mince balls steamed, then skewered and grilled and finally dipped in a flavorful yakitori sauce.

Ingredients of Chicken Balls in Yakitori Sauce

  • For the chicken balls:
  • 1 kg chicken mince (chicken legs with skin)
  • 100 gm carrots, finely chopped
  • 20 mushrooms, finely chopped
  • 1 onion, chopped
  • 5 gm lemon rind, grated
  • 1 egg white
  • 100 ml soya
  • 50 ml mirin
  • 50 ml sake
  • 5 gm black sesame seeds
  • Honduchi, pinch (optional)
  • 1/2 tsp oil, to grill the chicken balls
  • For the yakitori sauce:
  • 900 ml soya sauce
  • 900 ml mirin
  • 450 ml cooking sake
  • 350 gm sugar, granulated
  • 75 gm ginger, peeled
  • 500 gm chicken bones
  • 1 green apple
  • 50 gm celery
  • 100 gm carrots
  • 20 gm cornflour
  • You will need:
  • Skewers soaked in water overnight

How to Make Chicken Balls in Yakitori Sauce

  • For the chicken balls:
  • 1.In the chicken mince add chopped onions, carrots, mushrooms and lemon rind.
  • 2.Mix in the egg whites (mix with hands). Add soya, mirin, sake and sesame seeds.
  • 3.Press with hands and make small balls out of this mixture.
  • 4.Steam for eight minutes and skewer on to wooden bamboo sticks.
  • 5.Grill with 1/2 tsp oil.
  • 6.Dip in yakitori sauce and serve.
  • For the sauce:
  • 1.Take a thick bottomed pan and boil the mirin. When boiling, flame it till all alcohol burns off.
  • 2.Mix soya, sugar, sake and add to the reduced mirin.
  • 3.Cut the ginger, carrots, apple, celery into 1 inch cubes and throw in sauce.
  • 4.Blanch the chicken bones in boiling water and add to sauce.
  • 5.Cook 1 hour and thicken with cornflour.

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