Go to the Recipe: Tsukune (Yakitori-Style Chicken Meatballs)
Thank you for this recipe - it served as a great base for making a highly successful recipe for some (very) picky children for a quick evening meal. I ended up using ground chicken breast (I'll definitely use the prep recommendations in the recipe for the meat next time; the grind of the chicken made it more difficult to work with), white pepper, and white onion vs the scallions. Glazed in a purchased BBQ sauce thinned with soy sauce, while grilling.
Certainly not what you'll intended, but the seasoning was fantastic and the flavor was better than any skewered meatball I've ever had. Thank you!
I think it comes down to texture preference. I would follow above formula and swap in turkey since the turkey yakitori video is more of an inspiration than a recipe. The yolk and crumbs add tenderness and silkiness.
If im doing the turkey yakitori should add the bread crumbs and yolk or is there a reason you omitted it from that recipe?
So I butchered a lot the recipe. Didn't have sake, replaced it with Shao Xing Wine. No mirin left, replaced it with rice vinegar with a bit of white sugar. I didn't debone a leg but used pre-deboned skinless chicken legs. I didn't have time to fire my hibachi, i used my propane grill. It was absolutely delicious. I will put the effort and try the real deal some day. In conclusion, try this even you have to cut a few corners, this recipe is really good!
Did you guys blitz in the food processor over grinding for a specific reason? More myosin production or something?
