Ingredients
For Tare Sauce:
- 1/2 cup mirin
- 1/3 cup soy sauce
- 1/4 cup sake
- 3 tablespoons dark brown sugar
- 1 tablespoon sherry vinegar
- 4 garlic cloves smashed and peeled
- 3 scallions roughly chopped
- 1-inch piece ginger sliced
- 2 teaspoons whole peppercorns
For Chicken Meatballs:
- 1 1/2 pounds ground chicken thighs
- 1/2 cup panko bread crumbs
- 4 tablespoons finely chopped scallions
- 1 large egg lightly beaten
- 1 tablespoon freshly grated ginger
- 1 tablespoon minced garlic
- 1 small grated shallot
- 1 teaspoon toasted sesame oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 8-10 wooden skewers soaked in water for 30 minutes
Instructions
- Combine mirin, soy sauce, sake, dark brown sugar, sherry vinegar, smashed garlic, chopped scallions, ginger slices, and peppercorns in a medium saucepan. Bring to a boil over high heat, then reduce the heat and simmer until the mixture is thick and syrupy, about 45 minutes. Strain the sauce and set it aside.
- In a large bowl, combine ground chicken thighs, panko bread crumbs, chopped scallions, beaten egg, grated ginger, minced garlic, grated shallot, toasted sesame oil, kosher salt, and ground white pepper. Mix until evenly combined without overmixing to keep the texture light.
- With lightly oiled hands, form the mixture into 1-inch meatballs and thread them onto the soaked wooden skewers.
- Preheat your grill to medium-high (about 400°F). Place the skewered meatballs on the grill and cook for 3-4 minutes per side, turning carefully until the meatballs are well browned and reach an internal temperature of 165°F. During the last minute of cooking on each side, brush generously with the prepared tare sauce.
- Remove the skewers from the grill and let them rest for 5 minutes. Serve immediately with extra tare sauce on the side if desired.