To make Tsukune: In large bowl, mix together chicken, pork, beef, panko, sake, soy sauce, green onion, shiitakes, ginger juice, mirin, shiso, salt, sugar and ichimi, being careful not to overwork. Form into 72 (1-ounce) meatballs. Refrigerate.
In large pot, combine kombu and 1 gallon water. Bring to just below a simmer; remove kombu. Bring to a simmer; add half the meatballs. Simmer 8 to 10 minutes or until cooked through. Remove with slotted spoon. Poach remaining meatballs the same way. Cool; thread 3 meatballs onto each skewer. Refrigerate until needed.
To make Yuzu Teriyaki Sauce: In saucepan, bring soy sauce, mirin, sake and sugar to a boil; reduce heat and simmer until thickened. Remove from heat; stir in yuzu juice. (Yield: 1 1/2 cups)
To make Ponzu Sauce: In saucepan, bring all ingredients to a boil;reduce heat and simmer 1 minute. Remove from heat and cool. (Yield: 2 1/2 cups)
For each serving, to order: Grill 1 skewer, turning frequently, about 5 minutes or until lightly browned. Brush with tablespoon Yuzu Teriyaki Sauce. Serve with 1 1/2 tablespoon Ponzu Sauce on the side.
Recipe created by Chefs Yo Matsuzaki and Armando Justo, Ozumo Restaurant, San Francisco, CA
