Tsukune japanese chicken skewer with maple soy glaze and green onion |

Preparation time: 45 min

Preheat your Oven at 400 °F

• Set up

  Finely chop the green onion for the dumplings and slice the green onion for the garnish.

  Chop the chicken.

  Peel and chop the garlic

• Meatballs

   In a large bowl, mix the onion, sesame oil, ginger, egg, salt, cornstarch and chicken until sticky. Cover with cling film and refrigerate for 10 minutes.

  Oil your palms with a few drops of sesame oil, then form the dumplings with the chilled mixture.

  In a frying pan, plancha or grill, cook each side for a few minutes until golden-brown.

  Thread the meatballs onto skewers and place on a baking sheet.

  Coat the meatballs with a little sauce and finish cooking in the oven for 10-12 minutes.

• Sauce

  In a saucepan, combine soy sauce, sake, mirin, brown sugar, ginger, garlic and sesame oil. Bring to the boil to melt the brown sugar.

  Cook gently for a few minutes to obtain a sticky sauce.

• On the plate

  Place the skewers on your plates and generously coat with the remaining sauce, finishing with the green onion and fried onions.