Shred the carrot using the fine side of a cheese grater. You need 4 tbsp grated carrot to proceed.

Combine all the meatball ingredients and stir until sticky and smooth with no remaining cornstarch lumps, but DO NOT ADD WATER IF YOUR CHICKEN WAS HOME-GROUND. Consider also adding an additional 1/4 tsp salt when using home-ground chicken, and you may need a little extra cornstarch to keep it from being too goopy. Divide into two batches and refrigerate.

Prepare two batches of poaching broth by combining 2 cup water , 2 tbsp sake, 2 tbsp mirin, 1 tbsp sugar, 2 tbsp soy sauce, and 2-3 thin slices of gingerroot in a pan, and the same except only 1 cup of water in a container to put away. Heat the liquid over high heat and drop in the tsukune using two large rounded spoons to form them. If your home-ground chicken tsukune batter is pretty goopy, don't worry about it. It'll cook up wonderfully. Simmer for 15 minutes, until the meatballs are cooked through, swirling the pan frequently.

You can add some cut up vegetables to the broth as well, such as mushrooms, carrot, leek, or green onion. We've tried green onion and it flavors the broth well.