Go to the Recipe: Tsukune (Yakitori-Style Chicken Meatballs)
Did you guys blitz in the food processor over grinding for a specific reason? More myosin production or something?
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!
If im doing the turkey yakitori should add the bread crumbs and yolk or is there a reason you omitted it from that recipe?
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.
