Tsukune

🔥 Prep

• Measure 200 g ground chicken and place in a mixing bowl.
• Peel and grate 1 tsp fresh ginger (or measure 1 tsp grated ginger).
• Crack ½ egg into a small bowl and beat lightly.
• Measure 1 tbsp soy sauce and 1 tbsp mirin into a separate small bowl for the sauce.

🔥 Cook

• 1. Combine the ground chicken, grated ginger, beaten half‑egg, soy sauce, and mirin in the mixing bowl; mix until just combined.
• 2. Form the mixture into small meatballs, about 2 cm in diameter (≈12‑15 pieces).
• 3. Heat a non‑stick skillet over medium heat and add a thin layer of oil (≈1 tsp).
• 4. Place the meatballs in the skillet, leaving space between them, and cook for 4‑5 minutes on the first side, turning once, until browned.
• 5. Flip the meatballs and continue cooking for another 4‑5 minutes until they are cooked through and reach an internal temperature of 75 °C.
• 6. Reduce heat to low, drizzle an additional ½ tbsp soy sauce and ½ tbsp mirin over the meatballs, and toss to glaze for 1 minute.
• 7. Transfer the tsukune to a plate and sprinkle with optional sliced scallions or toasted sesame seeds.

🔥 Serve

• Arrange the tsukune on a serving platter, drizzled with any remaining glaze from the pan.
• Serve hot with steamed white rice, pickled daikon, or a simple cucumber‑sesame salad.
• Provide a small dipping bowl of extra soy sauce mixed with a dash of mirin and grated ginger if desired.