This is Part 1 of a two part video series. This first video is on the Tsukune meat prep and skewering, and Part 2 features the grilling and plating. I am experimenting with this method of breaking up longer videos into shorter chunks. Hope it makes it easier to watch!

About the video:
Along with the chicken breakdown, Tare making, here comes the other most asked about topic since the start of this channel. Today we’re making Tsukune, or meatballs made from ground chicken!

I’ve waited a while to make this video. Mainly because, there really isn’t one way to make Tsukune. Similar to the Tare, every shop has their unique way of making Tsukune. So if you have seen any other Tsukune recipes previously and it’s different from mine, I would say neither is right or wrong, just different methods unique to the shop.

During my trainings and researching at various Yakitori shops in Japan, I discovered so much shop by shop variations for Tsukune. It can be served as a log or even in balls. Different parts of the meats can be used, thigh meat, neck meat, wing meat. General consensus is more juicer dark meat or crunchy parts. For the spices it ranges from salt, pepper, sansho, yuzu, soy sauce, miso, and even english tea leaves.For texture you can use whole onions, green onions, cartilage, As for binding agents. Some shops used eggs, others egg yolk, some yamaimo, some panko, or katakuriko potato starch, and others relied on the fats from the chicken skins. And some a combination of several of those.

While there’s so many different ways, and I encourage you to try and experiment all the different ways, today I wanted to show you how I make my Tsukune.

Ingredients:
1 Pound Chicken Trimmings or Ground Chicken
Green Onion
Miso
Egg
Tare (from tutorial    • How to Make Yakitori Tare - Yakitori ...  )
Sake
Kosher Salt
Optional - Sansho

Equipment Used:
-Knives you don’t care too much for or a food processor
-6 Inch Flat Skewers (round or paddle skewers can be used too)
-Grill (Electric Livart Orange Barbecue grill used in this video)

Equipment and Ingredients can be purchased here:
https://www.amazon.com/shop/yakitoriguy
Livart Electric Grill: http://bit.ly/blackgrill

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https://ko-fi.com/yakitoriguy

Note:
There are many ways to make Yakitori and the methods are slightly different depending on the region or traditions passed down the shops in Japan. This video shows the method I came up with based on what I learned from Yakitori masters in Japan and the US. Combining those learnings, I've adapted the steps and put together the easiest or tastiest method for me, which I hope works for you too!

Feel free to adjust any of the steps to match your style as what I love about Yakitori culture is that it's a cuisine that promotes individual freedom of expression.