Tsukune are Japanese chicken meatballs, often served on little sticks, but here served in a more Western style!
Use minced chicken thigh meat if possible as it yields better results than breast meat. In a large bowl, mix 250 g chicken
mince with a tsp sesame oil, 3 - 4 finely chopped spring onions, a Tbs of grated ginger, a beaten egg yolk, a dash of salt
and freshly ground black pepper, kneading the mixture well until it becomes quite sticky, then form into small patties.
Fry until golden brown on both sides. Meanwhile, make some yakitori sauce by mixing 50 ml soy sauce with 50 ml mirin
(or sweet sherry) and a tsp sugar. Bring this to a boil and simmer for 5 minutes, until reduced slightly. When the tsukune
are nice and golden brown, tip in the sauce and continue simmering for another 5 to 10 minutes, turning occasionally, until
they are cooked through and the sauce is thickened.
For the miso aubergines, cut them in half lengthways, score deeply with a sharp knife, being careful not to pierce the skin.
Mix together a Tbs miso paste, a Tbs honey and a tsp sesame oil, brush this over the aubergines and leave to marinate for
30 minutes. Bake in a 180°C oven for 30 to 40 minutes, until soft and the tops are caramelized.
Garnish with chopped red chilli and coriander leaves and serve with the tsukune and white rice.