Chicken Soboro Rice Bowl

INGREDIENTS

• 50 g yellow onion(s) – grated
• 250 g ground chicken
• 5 perilla leaves – shiso/ooba, thinly sliced
• 1 tbsp Japanese mayonnaise
• 1 tsp ginger(s) – grated or pasted
• ½ tsp miso paste
• 1 tsp Chinese-style chicken bouillon powder
• 2 tbsp potato starch
• 1 pinch black pepper
• 1 tsp cooking oil – plus extra oiling hands
• 5 bamboo skewers – optional
• 1 pasteurized egg yolk – optional, for dipping

Sauce

• 1 ½ tbsp soy sauce
• 1 ½ tbsp mirin
• 1 tbsp sugar
• 1 tsp red wine

INSTRUCTIONS 

1. Add 50 g yellow onion(s), 250 g ground chicken, 5 perilla leaves, 1 tbsp Japanese mayonnaise, 1 tsp ginger(s), ½ tsp miso paste, 1 tsp Chinese-style chicken bouillon powder, 2 tbsp potato starch and 1 pinch black pepper to a large mixing bowl.
2. Mix with a silicone spatula until the ingredients are evenly distributed throughout and the mixture has combined and reached a sticky consistency. 
3. Divide into 5 equal pieces (for balls, divide into 12-15 pieces to make 4-5 skewers with 3 meatballs on each). Grease your hands with oil and shape into oblongs or balls. (If you don’t want to get your hands dirty, transfer each piece to a piece of baking parchment and shape using a spoon.)
4. Heat pan on medium and drizzle 1 tsp cooking oil. Once hot, add the tsukune to the pan and fry until crispy underneath.
5. Flip and repeat on the other side.
6. While the tsukune are frying, mix 1 ½ tbsp soy sauce, 1 ½ tbsp mirin, 1 tsp red wine and 1 tbsp sugar in small bowl.
7. Once both sides are crispy and the meat is cooked through, add the sauce to the pan and turn off the heat, the sauce will thicken in the residual heat. Move the tsukune around the pan and make sure they’re evenly coated all over.
8. Push onto skewers, sprinkle with sesame seeds and spring onion. Optional: serve with 1 pasteurized egg yolk for dipping.
9. Enjoy!