Tsukune mix
Ingredients
- Minced chicken thigh900g
- Lemongrass paste3 stalks
- Fresh galangal, grated1½ tsp
- Makrut lime leaf, chiffonade6 leaves
- Fish sauce2 tbsp
- Fresh ginger, grated1 tbsp
- Garlic, minced2 cloves
- Egg white1
- Potato starch1 tbsp
- White pepper½ tsp
Method
- 1
Mix all ingredients vigorously by hand until tacky and cohesive.
- 2
Chill overnight for the aromatics to deepen.
- 3
Shape 65–70g portions around double skewers with wet hands.
Padaek tare glaze
Ingredients
- Mirin80ml
- Light soy sauce60ml
- Fish sauce2 tbsp
- Palm sugar1 tbsp
- Sake2 tbsp
Method
- 1
Simmer all ingredients until reduced by about one third.
- 2
Cool until lightly syrupy.
Service
Ingredients
- Egg yolks12
- Bamboo skewers24
- Shichimi togarashito serve
- Dill sprigs12
Method
- 1
Grill over high heat, turning every 2 minutes, until cooked through.
- 2
Brush tare repeatedly in the last 2 minutes so it caramelizes.
- 3
Serve 2 skewers per person with egg yolk for dipping.