These Japanese chicken meatballs are inspired by a version served at CA yakitori restaurant, Ippuku. In a sweet and salty glaze, they're the ideal pairing with cold beer.
In a medium pot, bring the soy sauce, mirin, and sugar to a boil. Turn the heat down to maintain a simmer and cook until the liquid has reduced by one-third, about 20 minutes. Stir in the mizuame and cook until it dissolves, about 5 minutes. Remove the pan from the heat and set the glaze aside to cool to room temperature.
In a large bowl, use your hands to mix the ground chicken with the salt, pepper, scallions, and ginger until thoroughly combined. Form the meat into 20 oblong meatballs, about 1Heat the broiler and broil the meatballs, turning and basting every 2 minutes with the reserved glaze, until the meatballs are cooked through and dark golden brown, about 8 minutes. Transfer to a platter and serve hot.
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