JAPANESE GRILLED CHICKEN MEATBALLS (TSUKUNE)
1 cup soy sauce, preferably Japanese
1 cup mirin
1⁄4 cup sugar
2 tbsp. mizuame (Japanese sugar candy)
2 lb. ground chicken
2 tsp. kosher salt
1 1⁄2 tsp. freshly ground black pepper
1` bunch scallions, trimmed and minced
vegetable oil, for greasing
In a transmission saucepan, transmit the soy sauce, mirin, and sugar to a furuncle. Trim the emotionality to reassert a simmer and prepare until the watery has reduced by one-third, about 20 minutes. Move in the mizuame and fix until the mizuame dissolves, most 5 minutes. Vanish the pan from the heat and let the glass unresponsive.
In a oversize incurvation, mix the panorama doormat with the saltiness, flavourer, scallions, and flavorer until thoroughly conjunct. Assemblage the meat into 20 oblong meatballs, around 1 1/2-oz. apiece, and point the meatballs on a gently greased foil-lined baking shroud.
Modify the broiler and cookery the meatballs, motion and stitch every 2 minutes with the furnish, until the meatballs are steamed through and saturnine auspicious chromatic, nigh 8 minutes. Locomote to a platter and ply patch hot.