* 1 cup soy sauce, preferably Japanese * 1 cup mirin * 1⁄4 cup sugar * 2 tbsp. mizuame (Japanese sugar candy) * 2 lb. ground chicken * 2 tsp. kosher salt * 1 1⁄2 tsp. freshly ground black pepper * 1 bunch scallions, trimmed and minced * Vegetable oil, for greasing
**Instructions**
1. In a medium pot, bring the soy sauce, mirin, and sugar to a boil. 2. Turn the heat down to maintain a simmer and cook until the liquid has reduced by one-third, about 20 minutes. 3. Stir in the mizuame and cook until it dissolves, about 5 minutes. 4. Remove the pan from the heat and set the glaze aside to cool to room temperature. 5. In a large bowl, use your hands to mix the ground chicken with the salt, pepper, scallions, and ginger until thoroughly combined. 6. Form the meat into 20 oblong meatballs, about 1½-ounce each, and place the meatballs on a lightly greased foil-lined baking sheet. 7. Heat the broiler and broil the meatballs, turning and basting every 2 minutes with the reserved glaze, until the meatballs are cooked through and dark golden brown, about 8 minutes. 8. Transfer to a platter and serve hot.
Crymsm
Mmmm thankyou! This will make a awesome late night snack with a cold beer. Especially now that it’s getting hotter.
2 Comments
Dressed with a sweet and salty glaze, this yakitori favorite is the ideal pairing with cold beer.
**I Came Across** [**This Recipe Here**](https://www.saveur.com/ginger-chicken-meatball-recipe/)
Serves 4 – 6
**Ingredients**
* 1 cup soy sauce, preferably Japanese
* 1 cup mirin
* 1⁄4 cup sugar
* 2 tbsp. mizuame (Japanese sugar candy)
* 2 lb. ground chicken
* 2 tsp. kosher salt
* 1 1⁄2 tsp. freshly ground black pepper
* 1 bunch scallions, trimmed and minced
* Vegetable oil, for greasing
**Instructions**
1. In a medium pot, bring the soy sauce, mirin, and sugar to a boil.
2. Turn the heat down to maintain a simmer and cook until the liquid has reduced by one-third, about 20 minutes.
3. Stir in the mizuame and cook until it dissolves, about 5 minutes.
4. Remove the pan from the heat and set the glaze aside to cool to room temperature.
5. In a large bowl, use your hands to mix the ground chicken with the salt, pepper, scallions, and ginger until thoroughly combined.
6. Form the meat into 20 oblong meatballs, about 1½-ounce each, and place the meatballs on a lightly greased foil-lined baking sheet.
7. Heat the broiler and broil the meatballs, turning and basting every 2 minutes with the reserved glaze, until the meatballs are cooked through and dark golden brown, about 8 minutes.
8. Transfer to a platter and serve hot.
Mmmm thankyou! This will make a awesome late night snack with a cold beer. Especially now that it’s getting hotter.