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My version of a very popular dish found in Yakitori, Izakaya, Kushiyaki, Japanese Restaurants. Traditionally made into small meatballs, sometimes boiled first, I baked mine before skewering and finished the skewers off on a flat grill. Basted with a seasoned Teriyaki Sauce.


At a recent family gathering we enjoyed this wrapped in Manoa lettuce cups with fresh mint leaves, fresh Thai basil, and just a tiny bit of seasoned miso. Deliciously flavorful, light and refreshing.

Posted By: Deirdre K Todd
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Prep Time: 30 minutes | Cook Time: 20 minutes | Ready In: Marinate 2-3 hours
Ingredients: Print   Add to cart
US Metric
  • 1 lb. boneless, skinless chicken thighs, finely minced
  • ½ lb. ground chicken
  • 3 cloves garlic, minced
  • 1-uinch ginger, peeled, grated
  • 3 stalks green onion, finely chopped
  • 2 large eggs
  • 2 slices whole wheat bread, day old, crumbled or
  • ½ c. bread crumbs
  • 2 TB oyster sauce
  • 2-3 TB sriracha sauce, as desired
  • 2 TB Aloha shoyu
  • Wooden bamboo skewers, soaked in water 30 minutes
  • Teriyaki Sauce:
  • 1/2 cup Aloha shoyu
  • 1/2 cup mirin
  • 2 TB sugar
  • 3 cloves garlic, minced
  • 2-quarter size ginger, peeled, grated
  • 2 stalks green onion, finely chopped

Cooking Process:

Chicken: In a mixing bowl; combine chicken with remaining ingredients well. Refrigerate 2-3 hours or overnight.Teriyaki Sauce: In a saucepan over medium high heat; bring soy sauce and mirin to a boil. Reduce heat; stir in sugar, until dissolved. Add ginger and garlic; simmer 5-10 minutes until slightly reduced. Remove from heat; cool. Add green onion. Set aside. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Shape mixture into 1-1 ½ inch patties. Line patties onto prepared baking sheet. Bake 10-12 minutes. Patties do not need to be cooked through completely. Skewer 2-3 patties on each skewer. On flat grill, or in skillet over medium heat, cook patties, drizzling with Teriyaki Sauce. Cook until glazed on both sides. Note: Traditional recipes call for boiling chicken patties/balls before grilling, I think you loose a lot of the flavor by boiling them.

how to serve:

For a twist, serve with lettuce cups, fresh mint leaves and fresh Thai basil leaves.Serves 6-8.