A derivative of the more typical preparation, which utilizes thighs (skin included), this recipe infuses simple, delicious Japanese flavors into the popular but bland breast. Traditionally requiring wooden paddles to both cook and serve on, this maintains all the versatility of most ground meat dishes (sliders are delightful). In this case meatballs are featured. Accompany with soy sauce, soft poached egg, or Japanese chili pepper (nanami togarashi) mayo.
OPTIONAL: Pan fry the bacon until just crispy. Do not over cook. Allow to cool and mince.