Yakitori Chicken Meatballs

 

Yakitori Chicken Meatballs

 

This week I decided to present a Japanese recipe for Yakitori Chicken Meatballs served in Teriyaki sauce. A perfect dish to accompany your sushi / maki or simply to be enjoyed as an aperitif. Let’s go to the recipe for yakitori chicken meatballs to Japan .

 

 

Time: 1h

Ingredients: (for 4 people)

For meatballs:

  • 400 grams of chicken
  • 2 egg yolks
  • 1 egg white
  • 7 teaspoons of breadcrumbs
  • 2 teaspoons of flour
  • 1.5 teaspoon grated fresh ginger
  •  Salt
  • Toasted sesame seeds

For the sauce:

  • 20 cl Soy sauce
  • 10 cl Sake
  • 8 grams of brown sugar
  • 1.5 teaspoon cornstarch
  • 5 cl of olive oil

 

Preparation:

  1. vert-de-vin-yakitori-boulettes-poulet (1)Put wooden skewers soaked in cold water
  2. Place all ingredients for the meatballs (except : the ginger and the egg white) in a blender .
  3. Mix it
  4. Add the egg white and mix with a wooden spoon
  5. Form pellets ( 3 to 4 cm in diameter) in the rolling lightly in flour (think flour your hands and train them in the palm of your hand) . If the stuffing is not strong enough to make meatballs skewers, place the stuffing in the refrigerator 45 minutes.
  6. Book pellets
  7. Place all the ingredients (except the oil) sauce in a saucepan and heat
  8. Let reduce over medium heat so that the sauce thickens
  9. Bake the meatballs for 10 minutes in a pan with olive oil.  When it is half cooked, pour the sauce into the pan and revolve the meatballs regularly so that the entire surface is covered with sauce. Second possible preparation : baked . At this point roll the raw meatballs in the sauce and cook for 10/11 minutes at 180 ° C hot oven (356°F). At the end if necessary brush again meatballs with remaining sauce
  10. Place the meatballs on skewers
  11. Sprinkle with sesame seeds
  12. Serve with rice, sushi / maki and then other kinds of yakitori .

 

Tips :

Consider a variety meats and spices (turmeric , curry, tandoori … etc).

Side Wine & Food pairing :

  • Sakevert-de-vin-r-stuart-oregon-pinot noir
  • Gamay of Burgundy (red wine)
  • Sancerre (red wine)
  • Fleurie, Beaujolais (red wine)
  • Côte de Brouilly (red wine)
  • Chinon (red wine)
  • Bourgueil (red wine)
  • Oregon Pinot Noir – USA (red wine)
  • Pinot Noir of the Niagara Peninsula – Canada (red wine)
  • Côtes du Rousillon (white wine)
  • Côtes du Rhône (white wine)
  • Crozes -Hermitage (white wine)
  • Sauternes (sweet wine)
  • Barsac (sweet wine)

 

Jonathan Choukroun Chicheportiche

Share the knowledge