Japanese Tsukune and Onigiri

1 lb. ground chicken (mix of breast and thigh meat is best)
1/2 cup Panko breadbrumbs
1 egg
1 scallion, chopped
1 inch piece of ginger, grated
1 Tbsp. soy sauce
1 Tbsp. mirin
1 Tbsp. sake or sherry
2 tsp. sesame oil
1 tsp. black pepper
1/2 tsp. salt
Tonkatsu Sauce (Bulldog Recommended)

Mix all the ingredients together in a medium bowl, and then boil a large pot of water.  Form the meatballs with your hands and drop into the boiling water.  Once all meatballs are formed and in the pot, lower to a simmer for 15 minutes until cooked through.  Pre-heat broiler.  Remove the meatballs from the water and place on a baking sheet.  Baste with the tonkatsu sauce and broil for a few minutes until glaze has set.

Cooked Rice (how much depends on # of persons)
Rice Mold
Soy Sauce
vegetable oil

Cook your rice either on a stove or in the rice cooker.  Allow to cool slightly and then press into the rice mold.  Place a small amount of oil in a cast iron skillet and heat to medium high.  Grill the onigiri on all sides, then baste with the soy sauce and grill again.

Serve the tsukune and yaki onigiri with your favorite green vegetable - I use steamed spinach with a little sesame oil and toasted sesame seeds.  Or, serve individually as appetizers.