Skip to main content

Restaurateur Sang Kim is the man behind some of the most iconic Japanese dining establishments in Toronto, including Blowfish and ki. Amazingly, his newly opened Yakitori Bar was pulled together and opened in only 30 days with help from an array of local chefs. Its menu features these chicken meatballs from Shinji Yamaguchi, who helps out at the restaurant and runs a popular Japanese food cart in the city. They are served with a secret homemade teriyaki sauce. (While that recipe, unfortunately, has yet to be divulged, Yamaguchi's sauce will soon be bottled and sold at the restaurant.)

Servings: 12 to 15 meatballs

Ready time: 30 minutes

Ingredients

1 1/2 pounds ground chicken

1/2 small onion, finely chopped

1 egg

1 teaspoon freshly ground pepper

1/2 teaspoon ground coriander

3 tablespoons soy sauce

2 tablespoons teriyaki sauce

1 sheet dried seaweed

Method

Presoak four 12-inch wooden skewers in water overnight.

Preheat oven to 350 F. In a large bowl, combine chicken, onion, egg, pepper, coriander and soy sauce and mix well. Cover a large baking sheet with parchment paper. Form mixture into slightly flattened balls about 1 1/2 inches wide. Bake for 20 minutes.

Heat grill on high. Thread 3 to 4 chicken meatballs onto each skewer. Brush one side of meatballs generously with teriyaki sauce before placing on hot grill for 2 to 4 minutes. Turn and repeat on the other side. Garnish the skewers with slivers of dried seaweed and serve.

Report an error Editorial code of conduct
As of December 20, 2017, we have temporarily removed commenting from our articles. We hope to have this resolved by the end of January 2018. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.