Tsukune

Directions

1. In a bowl, mix together the ground chicken, toasted sesame oil, green onions, granulated garlic, and ground ginger. Use gloved hands or a silicone spatula to stir the mix together until it is sticky and homogenous – this will help the meatball stay on the skewer.

2. Divide the meat into 12 equal portions and shape onto the skewers, using the palm of your hand to press the chicken into a long meatball that adheres to the skewer. Alternatively, you can shape the chicken into meatballs and thread them onto the skewers.

3. Heat the grill to medium and brush with a neutral oil such as canola or grapeseed oil. Grill the tsukune meatballs, flipping as needed, until cooked through and lightly charred, about 5-8 minutes. During the last 2 minutes of grilling, brush generously with Bachan’s and continue to cook. Enjoy straight from the grill with extra Bachan’s for dipping.