Tsukune bowl – Japanese style chicken skewers with white rice and green beans

I went to the grocery store looking for a sale-challenge – and I found what I wanted with a pound of ground chicken. I set aside about 1/4 for late-night dumplings and got to work on some skewers. Start the rice first, and get the green beans cleaned and onto the steamer as you cook – total prep and cook time of about an hour and a half.

To the ~12oz of ground chicken I added one egg, a healthy 1/2 tbsp of ground garlic and another full 1/2 tbsp of ground ginger, some diced shallots, green onion and about 1/3 cup of plain breadcrumbs. Mixed with a stand mixer for a few minutes till it seemed homogenous (enough) and appropriately tacky (dry-sticky, not 70’s wallpaper).

I made them into rough meatballs and set aside, having soaked some bamboo skewers in water for a spell, then stuck ’em, and let them rest in the freezer to set. Once they hit the grill, they will begin to form onto themselves, but they can get crumbly, depending on how how you start the grill and how gently you flip ’em.

The sauce is about 1/4 cup of mirin, 1/3 cup of shoyu and some diced shallots, green onion and a couple cleaned, crushed garlic cloves. Allow to simmer for about 30-45 minutes and thicken but not dissipate.

I steamed the beans for about five minutes then pan-fried them in some butter and sesame oil till they got a touch of color on either side.

Fill the bottom of a bowl with rice, cover with finished green beans and top with a few of the chicken meat-skewers, drizzle some of the sauce over the top, toss on some black sesame seeds and its dinner!

 

 

 

 

 

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