Japanese Tsukune | Glazed Chicken Skewers

Finely chop or grate the garlic and ginger. Wash the spring onions, finely chop the white and light green parts (save the dark green parts for garnish).

In a bowl, thoroughly knead the minced meat with the chopped garlic, ginger, spring onions, egg, breadcrumbs, and 1 tbsp sesame oil until a sticky, homogeneous mixture forms. With moist hands, form approx. 12 oval meatballs and thread 2–3 pieces onto each wooden skewer.

For the tare glaze, mix the soy sauce, honey, and rice vinegar in a small saucepan and simmer gently over medium heat for about 3–4 minutes until the sauce thickens to a syrup and turns glossy. Remove from heat.