Soy glazed chicken meatball drumsticks

Skin and debone twelve chicken drumsticks, scraping the meat off the bone and pulling out the tendons; keep the bones, skin and tendons.

Hand chop the boneless meat into fine pieces with two large cleavers, picking out the large tendons as they appear.

Mix the chopped chicken and the ground chicken with white miso, toasted sesame oil, sliced scallions, grated ginger and salt until it resembles a dumpling filling.

Portion into rough mounds on a tray and refrigerate about an hour to firm up.

Boil the soy sauce, mirin, sake, water and sugar in a saucepan until it thickens to the consistency of maple syrup, not honey.

Mould the chilled mixture back onto the bones, pinching it at the waist to a figure eight hourglass shape.

Bake at 450F for about 10 minutes.

Brush with the glaze and return to a 500F oven for another five minutes, then brush again with glaze thickened further over the stove.