- Teriyaki Sauce:
- 1 teaspoon vegetable oil
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1/4 cup tamari
- 1/4 cup cooking sake
- 1/4 cup mirin
- 2 tablespoons brown sugar
- 1 teaspoon sesame seeds
- Meatballs:
- 10 1/2 ounces ground chicken
- 1 egg
- 3 green onions, chopped
- 1/2 carrot, grated
- 1/4 cup panko bread crumbs, or to taste
- 2 tablespoons red miso paste, or more to taste
- 2 tablespoons grated ginger
- 1 tablespoon potato starch
- 1 tablespoon crumbled seaweed
- 1 tablespoon tamari, or more to taste
- 1 tablespoon cooking sake, or more to taste
- 1 teaspoon soy sauce
- 1 teaspoon white sugar, or more to taste
- 1 teaspoon ground paprika, or more to taste
- Heat oil in a small pot over low heat. Add 1 teaspoon ginger and garlic; cook and stir until slightly browned, about 2 minutes. Stir in 1/4 cup tamari, 1/4 cup sake, mirin, brown sugar, and sesame seeds; simmer until glaze is slightly thickened, about 5 minutes.
- Combine ground chicken, egg, green onions, carrot, bread crumbs, miso, 2 tablespoons ginger, potato starch, seaweed, 1 tablespoon tamari, 1 tablespoon sake, soy sauce, white sugar, and paprika in a large bowl; mix well into a thick paste, at least 5 minutes.
- Preheat grill for medium heat and lightly oil the grate.
- Roll ground chicken mixture into balls the size of your palm. Flatten them slightly into patties. Grill until well-browned, 3 to 4 minutes. Flip and continue grilling until browned on the second side, 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Brush glaze over meatballs before serving.