Tsukune W/yuzu Sauce (yakitori Style Japanese Meatballs)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 1/2 lbs chicken thigh meat, ground
• 1 1/4 lbs lamb, ground
• 10 ounces beef, ground
• 5 ounces panko japanese-style bread crumbs (kikkoman brand is recommended)
• 1/3 cup sake
• 1/3 cup tamari soy sauce
• 1/3 cup green onion, chopped
• 3 shiitake mushroom caps, dried, soaked, stemmed and minced
• 2 1/2 tablespoons ginger juice
• 2 1/2 tablespoons mirin
• 1 tablespoon shiso leaves or 1 tablespoon basil leaves, chopped
• 2 1/2 teaspoons salt
• 2 1/2 teaspoons sugar
• 1 1/4 teaspoons red pepper seasoning (ichimi, japanese red pepper)
• 1 kombu seaweed (4-inch x 6-inch)
• 1 gln water
• 24 bamboo skewers (6 inch long)
• 1 1/2 cups soy sauce (kikkoman is recommended)
• 1 1/2 cups mirin
• 3/4 cup sake
• 3/4 cup sugar
• 1 1/2 tablespoons yuzu juice or 1 1/2 tablespoons tangerine juice

Recipe

• 1 in a large bowl, mix together chicken, lamb, beef, panko, sake, soy sauce, green onion, shiitakes, ginger juice, mirin, shiso, salt, sugar, and ichimi, being careful not to overwork.
• 2 form into 72 (1-ounce) meatballs. refrigerate.
• 3 in large pot, combine kombu and water. bring to just below a simmer; remove kombu. bring to a simmer; add half of the meatballs. simmer 8 to 10 minutes, or until cooked through.
• 4 remove with slotted spoon. poach remaining meatballs the same way. cool.
• 5 when ready to assemble, thread 3 meatballs onto each skewer. refrigerate until needed.
• 6 in a saucepan, bring soy sauce, mirin, sake, and sugar to a boil; reduce heat and simmer until thickened. remove from heat; stir in yuzu juice.
• 7 over charcoal, grill several skewers, turning frequently, about 5 minutes or until lightly browned. brush with 1 tablespoon yuzu sauce for each skewer. serve with 1½ tablespoons sauce per skewer on the side.