Chicken Teriyaki Meatball Skewers

• Place the onion in a bowl and microwave for 1 ½ minutes. Let cool.
• Place the ground chicken and salt in a bowl and knead together. Add the panko bread crumbs, beaten egg and ginger juice and mix well. Add the onion and combine.
• Divide the mixture into 3 portions, and follow the steps below to make each flavour.
• Combine the sake, soy sauce, mirin and sugar and set aside. This will be the glaze for the skewers.

Shiso Chicken Skewers:

• Divide 1/3 of the meat mixture into 6 pieces and shape into nuggets. Wrap the shisho (perilla) leaves around each meatball and gently press to stick the leaf to the meat.
• Warm the sesame oil in a frying pan set to medium heat. Place the meatballs into the pan and cook on medium-low heat for 2 minutes, then flip them over and cook for an additional 2 minutes.
• Turn off the heat and carefully remove any residual oil from the pan. Pour 1/2 of the glaze into the pan and bring the heat back up to medium. Fully coat the meatballs in the pan until they have a delicious shine to them.
• Gently stick 2 meatballs onto each skewer and enjoy!

Edamame and Corn Skewers:

• Add the edamame and corn into 1/3 of the meat mixture and mix well. Divide the mixture into 6 pieces and shape them into nuggets.
• Warm the sesame oil in a frying pan set to medium heat. Place the meatballs into the pan and cook for 3 minutes. Flip them over, place a lid on the pan and cook the meatballs for an additional 3 minutes.
• Turn off the heat and carefully remove the meatballs from the pan. Wipe off any excess oil from the pan with a paper towel, then pour in 1/2 of the glaze. Return the pan to medium heat and allow the sauce to simmer until it becomes a thick glaze. Place the meatballs back into the pan and coat them with the glaze.
• Then gently stick 2 meatballs onto each skewer and enjoy!

Spicy Skewers:

• Divide the remaining 1/3 of the meat mixture into 3 pieces and shape them into long cylindrical shapes.
• Warm the sesame oil in a frying pan set to medium heat. Place the meatballs into the pan and cook for 3 minutes. Flip them over, place a lid on the pan and cook the meatballs for an additional 3 minutes.
• Remove them from the pan and gently stick 1 meatball onto each skewer. Mix together the gochujang and mayonnaise in a small bowl and spread the sauce on top of each skewer. Top with some finely chopped green onions and enjoy!