Tsukune yakitori

Preparing the yakitori sauce:

1. 1In a small saucepan, combine the water, sake, mirin, soy sauce, and brown sugar.
2. 2Bring the mixture to a boil over medium heat.
3. 3Once boiling, reduce to low heat and cook for about 30 minutes.
4. 4Once the sauce has thickened and reduced by half, remove from heat and let cool to room temperature.

Preparing the tsukune:

1. 5Cut the shiso leaves into julienne (thin strips).
2. 6Finely slice the spring onions.
3. 7In a bowl, combine the ground chicken, miso, and toasted sesame oil.
4. 8Use a wooden spatula to mix well.
5. 9Add the julienned shiso and sliced spring onions.
6. 10Mix well with your hands until evenly combined.
7. 11Divide the mixture into 8 equal portions and shape into long, oval patties, about 10 cm long.

Cooking the tsukune:

1. 12Thread a skewer through each meat patty.
2. 13Lightly sprinkle coarse salt over the meat.
3. 14Heat a little oil in a pan.
4. 15Place the skewers in the pan and cook for about 4 to 5 minutes on each side until the meat is fully cooked.
5. 16At the end of cooking, brush the meat with yakitori sauce using a pastry brush.
6. 17Grill for another 30 seconds on each side to lightly caramelize the sauce.
7. 18Transfer the skewers to a serving plate.
8. 19Brush with sauce and sprinkle with shichimi togarashi before serving.