90 ml water
2 tsp brown sugar
1 tbsp starch
toasted sesame oil
vegetable oil (for frying)
shichimi togarashi (for serving)
shiso leaf (for serving)
Stack the shiso leaves, roll up tightly, and thinly slice. Thinly slice spring onions.
Add chicken, shiso, spring onions, miso, and sesame oil to a large bowl. Season with salt and mix to combine. Cover your hands lightly with some sesame oil and shape the meat into a small oval, then skewer with wooden skewers.
Add soy sauce, mirin, sake, most of the water, and brown sugar to a small pot. Bring to a boil over medium-high heat. Mix starch with remaining water, then add to the sauce. Let simmer approx. 1 min. more, then set aside.
Heat a cast-iron frying pan with some vegetable oil over high heat. Turn heat to medium, then fry the meatballs until golden brown on all sides.
Brush a generous amount of the yakitori sauce on the meatballs and cook a bit until the sauce is glossy and thick on the meatballs. Serve tsukune with extra sauce and garnish with shichimi togarashi and shiso leaves. Enjoy!