Tsukune (Japanese Chicken Meatballs)

Debone the chicken thighs, keeping the skin attached to the meat.

Cut the chicken into rough chunks.

Spread the chicken chunks on a tray and place in the freezer until slightly crunchy around the edges, 15–20 minutes.

Then 15 min of waiting

Chilling the meat prevents the fat from melting and clogging the food processor blades.

Chop the scallions into small pieces.

Roughly slice the ginger.

Transfer the chilled chicken, scallions, and ginger into a food processor.

Add 1/2 tsp salt and 1/2 tsp MSG.

Pulse until the mixture is broken down and starts to look sticky and emulsified.

To test the seasoning, place a tiny spoonful of the mixture on a microwave-safe plate and microwave for 10 seconds until cooked through.

Taste the cooked portion and adjust the seasoning with a bit more salt and a tiny drizzle of roasted sesame oil if needed.

Pulse one final time to mix in any added seasonings.

Roll the mixture into 1-inch meatballs.

Thread three meatballs onto each wooden skewer.

Rub a small tray with roasted sesame oil and arrange the skewers on top.

Grill or sear the skewers until browned on all sides and cooked through, about 10–12 minutes.