Tsukune W/Yuzu Sauce (Yakitori Style Japanese Meatballs)

Recipe is from an Izakaya bar in Yokosuka, Japan.

• Ready In: 40 mins
• Yields: 24 skewers

Ingredients

• Tsukune

• 2 1⁄2 lbs  chicken thigh  meat, ground
• 1 1⁄4 lbs pork, ground
• 10  ounces beef, ground
• 5  ounces  panko  Japanese-style bread crumbs (kikkoman brand is recommended)
• 1⁄3 cup sake
• 1⁄3 cup tamari soy sauce
• 1⁄3 cup green onion, chopped
• 3  shiitake mushroom caps, dried, soaked, stemmed and minced
• 2 1⁄2 tablespoons ginger juice
• 2 1⁄2 tablespoons mirin
• 1  tablespoon  shiso leaves or 1  tablespoon basil leaves, chopped
• 2 1⁄2 teaspoons salt
• 2 1⁄2 teaspoons sugar
• 1 1⁄4 teaspoons  red pepper seasoning (Ichimi, Japanese red pepper)
• 1  kombu seaweed (4-inch x 6-inch)
• 1  gln water
• 24  bamboo skewers (6 inch long)

• Yuzu Sauce

• 1 1⁄2 cups soy sauce (kikkoman is recommended)
• 1 1⁄2 cups mirin
• 3⁄4 cup sake
• 3⁄4 cup sugar
• 1 1⁄2 tablespoons  yuzu juice or 1 1⁄2 tablespoons tangerine juice

Directions

1. In a large bowl, mix together chicken, pork, beef, panko, sake, soy sauce, green onion, shiitakes, ginger juice, mirin, shiso, salt, sugar, and ichimi, being careful not to overwork.
2. Form into 72 (1-ounce) meatballs. Refrigerate.
3. In large pot, combine kombu and water. Bring to just below a simmer; remove kombu. Bring to a simmer; add half of the meatballs. Simmer 8 to 10 minutes, or until cooked through.
4. Remove with slotted spoon. Poach remaining meatballs the same way. Cool.
5. When ready to assemble, thread 3 meatballs onto each skewer. Refrigerate until needed.
6. In a saucepan, bring soy sauce, mirin, sake, and sugar to a boil; reduce heat and simmer until thickened. Remove from heat; stir in yuzu juice.
7. Over charcoal, grill several skewers, turning frequently, about 5 minutes or until lightly browned. Brush with 1 tablespoon yuzu sauce for each skewer. Serve with 1½ tablespoons sauce per skewer on the side.