1¾ cups panko bread crumbs
2 tablespoons sake
1½ tablespoons mirin
1 tablespoon white soy sauce
1 tablespoon bean paste
½ tablespoon kosher salt
1½ teaspoons cornstarch
1 teaspoon ground white pepper
2 eggs, lightly beaten
1 scallion, minced
One 2-inch piece ginger, peeled and finely grated
¼ medium yellow onion, grated
Vegetable oil, for greasing
½ cup tare (a Japanese dipping sauce)
Yuzu mayo, for serving
Togarashi, for serving
Twelve 6-inch bamboo skewers
In a large bowl, combine all the ingredients, except for the vegetable oil, tare, yuzu mayo and togarashi. Mix until uniform and sticky. Cover in plastic wrap and refrigerate for 30 minutes. Wet your hands to prevent the mixture from sticking. Divide the mixture into 12 balls. Shape each ball into an oblong meatball and skewer. Place the skewers on a parchment-lined sheet pan. Cover in plastic wrap and chill for 1½ hours. Preheat the broiler and light a grill. Brush the meatballs with vegetable oil and place them under the broiler to set, 2 to 3 minutes. Transfer the meatballs to the grill. Cook, turning as needed, until lightly charred and cooked through, 12 to 15 minutes. For the last minute of cooking, brush the skewers with the tare. Transfer the skewers to a platter and brush with more tare. Serve immediately with yuzu mayo and togarashi.