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Chicken Balls in Yakitori Sauce Recipe
Juicy chicken mince balls steamed, then skewered and grilled, and finally dipped in a flavorful yakitori sauce.
- Total Cook Time 35 mins
- Prep Time 20 mins
- Cook Time 15 mins
- Recipe Servings6
- Medium
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
HideShow MediaFor 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.