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Need the Formula for Fluffy Yakitori Chicken Meatballs

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help! i need to nail this recipe, and i can't seem to get that fluffy, airy quality this dish has in yakitori restaurants.

i'm using home-ground chicken thigh and i'm satisfied with the sauce - the texture is killing me though!

any ideas or recommendations?

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  1. are there cereals involved perhaps?

    1. Probably need to add some flour and corn or potato starch, say 2 tsp each per pound of chicken.

      Edit: And a few tablespoons bread crumbs.

      1. I think if you add water or something like that to the meat it will make it fluffy

        1. I've heard of people adding ice cubes when they grind meat. When it's done commercially, I suspect it's for profits, but at home, it's just to fluff up the texture. This might be difficult if you're using a food processor. I'd recommend smashing the ice cubes into smaller pieces so you don't have to overprocess the meat to get the ice ground up finely.