Tsukune, or Japanese chicken meatballs, is a popular and delicious dish commonly found in yakitori (grilled chicken) restaurants in Japan. These savory, tender meatballs are made with ground chicken, flavored with aromatic ginger and garlic, and coated with a sweet soy glaze. Tsukune can be grilled or pan-fried, making it a versatile and easy-to-prepare meal or appetizer. Whether served as a main course or enjoyed as a snack, Tsukune brings the umami-packed flavors of Japanese cuisine to your table.
Ingredients:
For the Meatballs:
- 1 lb (450g) ground chicken
- 1/4 cup panko breadcrumbs
- 2 tablespoons green onions, finely chopped
- 1 clove garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon sake (optional)
- 1 tablespoon mirin (optional)
- 1 egg, beaten
- Salt and pepper, to taste
- Skewers (if grilling, soak them in water for 30 minutes)
For the Glaze:
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake (optional)
- 1 tablespoon sugar
Instructions:
- Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, panko breadcrumbs, chopped green onions, minced garlic, minced ginger, soy sauce, sake, mirin, beaten egg, salt, and pepper.
- Shape the Meatballs: Using your hands, form the chicken mixture into small balls or oval shapes. If you are grilling, thread the meatballs onto skewers. If pan-frying, keep them separate.
- Cook the Meatballs: If grilling, preheat your grill to medium heat and grill the skewered meatballs for 10-12 minutes, turning occasionally until fully cooked and browned. If pan-frying, heat a tablespoon of oil in a skillet over medium heat and cook the meatballs for 8-10 minutes, turning to ensure they brown evenly on all sides.
- Prepare the Glaze: In a petite saucepan, mix together the soy sauce, mirin, sake, and sugar untilwell blended. Bring the mixture to a simmer over medium heat and cook until the sauce thickens slightly, about 3-4 minutes.
- Glaze the Meatballs: Once the meatballs are cooked through, brush or drizzle the glaze over them, coating each meatball generously. If desired, you can grill or pan-fry the meatballs for an additional 1-2 minutes to caramelize the glaze slightly.
- Serve: Serve the Tsukune hot, garnished with extra green onions if desired. These can be enjoyed as an appetizer or served with rice and vegetables for a complete meal.
Conclusion:
Tsukune, or Japanese chicken meatballs, are an easy and flavorful dish that brings the taste of Japanese street food to your home. Whether grilled or pan-fried, these juicy meatballs are enhanced by a sweet soy glaze that adds a delicious caramelized finish. Perfect for sharing as an appetizer or enjoying as part of a larger meal, Tsukune is sure to impress with its balance of savory and sweet flavors.
Authentic Tsukune: Japanese Chicken Meatballs with Sweet Soy Glaze
Delicious Japanese chicken meatballs, flavored withgarlic, ginger, and soy sauce, and glazed with a sweet soy-based sauce. Perfectfor grilling or pan-frying, these Tsukune are ideal as appetizers or part of amain course.
Ingredients
For the Meatballs:
- 1 lb 450g ground chicken
- 1/4 cup panko breadcrumbs
- 2 tablespoons green onions finely chopped
- 1 clove garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon soy sauce
- 1 tablespoon sake optional
- 1 tablespoon mirin optional
- 1 egg beaten
- Salt and pepper to taste
- Skewers if grilling, soak them in water for 30 minutes
For the Glaze:
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake optional
- 1 tablespoon sugar
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, panko breadcrumbs, chopped green onions, minced garlic, minced ginger, soy sauce, sake, mirin, beaten egg, salt, and pepper.
- Shape the Meatballs: Using your hands, form the chicken mixture into small balls or oval shapes. If you are grilling, thread the meatballs onto skewers. If pan-frying, keep them separate.
- Cook the Meatballs: If grilling, preheat your grill to medium heat and grill the skewered meatballs for 10-12 minutes, turning occasionally until fully cooked and browned. If pan-frying, heat a tablespoon of oil in a skillet over medium heat and cook the meatballs for 8-10 minutes, turning to ensure they brown evenly on all sides.
- Prepare the Glaze: In a petite saucepan, mix together the soy sauce, mirin, sake, and sugar until well blended. Bring the mixture to a simmer over medium heat and cook until the sauce thickens slightly, about 3-4 minutes.
- Glaze the Meatballs: Once the meatballs are cooked through, brush or drizzle the glaze over them, coating each meatball generously. If desired, you can grill or pan-fry the meatballs for an additional 1-2 minutes to caramelize the glaze slightly.
- Serve: Serve the Tsukune hot, garnished with extra green onions if desired. These can be enjoyed as an appetizer or served with rice and vegetables for a complete meal.