Steps

1. Finely chop 1/4 onion. Place in a microwave-safe bowl, cover loosely with plastic wrap, and microwave at 600W for 1 minute. Spread out and let cool until it reaches room temperature. (Key Tip!) If the onion is not completely cooled, it will cook the meat. Ensure it's fully cooled before mixing with the meat mixture.
   🕒 01:29
2. Place 400g ground chicken in a bowl. Add 1/2 tsp sugar and knead well to incorporate. (Key Tip!) Adding sugar first helps it penetrate and its moisture-retaining properties result in a juicier texture.
   🕒 02:10
3. Add salt and pepper to taste and knead further until sticky and well-combined.
   🕒 02:29
4. Add 3 tbsp panko breadcrumbs, 1/2 tsp soy sauce, 1 tbsp potato starch, 1 tbsp mayonnaise, and 1/2 tsp grated ginger. Knead thoroughly until the mixture is uniform. (Key Tip!) Adding mayonnaise contributes to a fluffy texture in the tsukune.
   🕒 02:40
5. Add the cooled onion and mix gently until just combined.
   🕒 02:57
6. Divide the meat mixture into 8 equal portions. Lightly oil your hands, take one portion of the meat mixture, and flatten it. Place two bamboo skewers side-by-side and wrap the meat around them to form a cylindrical shape. Repeat with the remaining portions. (Key Tip!) Using two skewers provides stability. If you prefer, you can also shape them into balls.
   🕒 03:21
7. In a separate bowl, combine 2 tbsp soy sauce, 2 tbsp mirin (sweet rice wine), 2 tbsp cooking sake (rice wine), and 1 tbsp sugar. Mix well until the sugar is dissolved.
   🕒 04:18
8. Heat a little vegetable oil in a frying pan over medium heat for about 30 seconds. Arrange the formed tsukune skewers in the pan and sear over medium heat for about 1.5 minutes until browned. (Key Tip!) Searing both sides over medium heat first enhances the aroma and flavor.
   🕒 04:33
9. Flip the tsukune skewers and continue to cook over medium heat until browned on the other side.
   🕒 05:21
10. Reduce the heat to low, add 2 tbsp water (not included in ingredients), cover with a lid, and steam-fry over low heat for 3 minutes. (Key Tip!) Steaming helps the tsukune become plump and tender.
    🕒 05:43
11. Remove the lid, flip the tsukune skewers once. Return the heat to medium and pour the prepared sauce over them. Cook, stirring and coating the tsukune with the sauce, until it thickens. (Key Tip!) Spoon the sauce from the pan over the tsukune as it simmers. Avoid flipping too frequently to prevent them from breaking. This method is also effective. The sauce should coat the tsukune well.
    🕒 06:00
12. Transfer the glossy tsukune skewers to a plate. Top with an egg yolk if desired.
    🕒 07:12