Tsukune (Japanese Chicken Meatballs)

Heat oil in a small pot over low heat. Add 1 teaspoon ginger and garlic; cook and stir until slightly browned, about 2 minutes. Stir in 1/4 cup tamari, 1/4 cup sake, mirin, brown sugar, and sesame seeds; simmer until glaze is slightly thickened, about 5 minutes.

Combine ground chicken, green onions, carrot, bread crumbs, egg, miso paste, 2 tablespoons ginger, potato starch, seaweed, 1 tablespoon tamari, 1 tablespoon sake, soy sauce, white sugar, and paprika in a large bowl; mix until becomes a thick paste, about 5 minutes. Roll ground chicken mixture into balls the size of your palm; flatten slightly into patties.

Preheat an outdoor grill for medium heat and lightly oil the grate.