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Sticky soy-glazed meatball skewers

These are a take on tsukune, often served at Japanese restaurants. Use a flat skewer to help stop the meatballs slipping around as you turn them.
From: gourmettraveller.com.au SERVES 4-6

500 gm minced chicken thigh
200 gm minced pork
35 gm (½ cup) panko crumbs
4 shiitake mushrooms, very finely chopped
1 tbsp finely grated ginger
1 tbsp dark soy sauce
1 tbsp cornflour
7 spring onions, 3 thinly sliced, 4 cut into 4cm-5cm batons for skewers
For brushing: vegetable oil
To serve: roasted sesame seeds
Sticky soy glaze
60 ml (¼ cup) each soy sauce and mirin
2 tbsp caster sugar
2 tsp finely grated ginger
1 tsp brown rice vinegar

Combine meatball ingredients, except oil and sesame seeds, in a bowl and mix well. Roll into 3cm-diameter balls and thread onto flat wooden skewers, alternating with spring onion batons, place on a tray, cover with plastic wrap and refrigerate to rest (30 minutes).

For sticky soy glaze, simmer ingredients, except vinegar, in a saucepan over medium-high heat until a glaze forms (3-4 minutes), remove from heat, stir in vinegar and set aside.

Heat a char-grill to medium-high heat. Brush meatballs lightly with oil and grill, turning occasionally and brushing lightly with glaze, until browned and cooked through (5-6 minutes). Transfer to a serving plate, pour extra glaze over and serve hot scattered with sesame seeds.