Chicken patty yakitori

By: Tim Anderson
From: JapanEasy
Makes: 8 patties
Photographer: Laura Edwards

Tsukune are sometimes translated as chicken patties, sometimes as chicken meatballs, and the truth is they can be both – though I prefer them as the former. They seem to stay juicier, for some reason, but maybe that’s in my head. Oh, and also they’re easier, because… fewer shapes to shape.

Totes not diffy

Ingredients

Quantity	Ingredient
4	skinless, boneless chicken thighs, trimmed of cartilage
2cm	fresh ginger, peeled and finely chopped
4	garlic cloves, finely chopped
2	spring onions, finely chopped, plus 1 extra, finely sliced, to garnish
4	shiitake mushrooms, finely chopped, (optional)
big pinch	freshly ground pepper
big pinch	salt
100-120ml	Sweet soy sauce

Method

Cut the chicken thighs into small chunks, then mince them – you can do this by hand or with a food processor. Either way, make sure they’re not too processed – the mince should hold together when you shape it, but it shouldn’t be a paste. Little chunks of meat are what we’re after.
Put the grill on high and position your oven rack 10–12 cm or so away from the heat.
Combine the chicken mince with the ginger, garlic, chopped spring onions, mushrooms, pepper and salt, then form into oblong patties and thread them onto skewers. Wrap the ends of the skewers in foil, apply the sweet soy sauce with a spoon or pastry brush. Grill (broil) on high for about 12–15 minutes, turning the skewers and re-applying the glaze frequently. Garnish with the sliced spring onion.

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