Description
Tsukune are tender Japanese chicken meatballs traditionally grilled on skewers and glazed with a sweet and savory tare sauce. Juicy, flavorful, and slightly caramelized, they make a delicious appetizer, snack, or main dish served with rice and vegetables.
Ingredients
For the Chicken Meatballs:
- 1 pound ground chicken
- 2 green onions, finely sliced
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 egg
- 1/3 cup panko breadcrumbs
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Tare Sauce:
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
For Serving:
- Toasted sesame seeds
- Sliced green onions
- Shichimi togarashi, optional
- Lemon wedges, optional
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground chicken, finely sliced green onions, grated fresh ginger, minced garlic, soy sauce, sake, sesame oil, sugar, egg, panko breadcrumbs, cornstarch, salt, and black pepper. Mix gently until all ingredients are well incorporated but avoid overmixing to keep the meatballs tender.
- Shape the meatballs: Form the mixture into small oval-shaped meatballs. If using bamboo skewers, soak them in water for at least 20 minutes to prevent burning during grilling.
- Make the tare sauce: In a small saucepan, combine soy sauce, mirin, sake, brown sugar, and grated fresh ginger. Bring to a gentle simmer over medium heat and cook for 5 to 7 minutes until the sauce slightly thickens. Remove from heat and set aside.
- Preheat the grill or skillet: Heat a grill, grill pan, or skillet over medium heat to prepare for cooking the tsukune.
- Skewer and cook the meatballs: Thread 3 to 4 meatballs onto each skewer or cook them individually if preferred. Grill the meatballs for about 10 to 12 minutes, turning frequently to ensure they brown evenly and cook through to an internal temperature of 165°F (74°C).
- Glaze with tare sauce: Brush the meatballs generously with the prepared tare sauce and continue cooking for 1 to 2 minutes on each side to allow the sauce to caramelize slightly, adding flavor and a glossy finish.
- Final glaze and garnish: Apply another layer of tare sauce just before serving. Garnish the tsukune with toasted sesame seeds, sliced green onions, and shichimi togarashi if desired for added spice and texture.
Notes
- Using ground chicken thigh produces especially juicy and flavorful tsukune.
- Avoid overmixing the meat mixture to prevent dense meatballs.
- The tare sauce can be prepared ahead of time and refrigerated for several days to deepen the flavors.
- Serve tsukune with steamed rice, cucumber salad, or Japanese pickles for a well-rounded meal.
- Ensure the chicken meatballs are cooked thoroughly to an internal temperature of 165°F (74°C) for food safety.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course, Japanese
- Method: Grilling
- Cuisine: Japanese
