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Japanese Tsukune Recipe

Japanese Tsukune Recipe
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Japanese tsukune are tender, juicy chicken meatballs traditionally grilled on skewers and glazed with a sweet-savory sauce. Popular in Japanese yakitori-style cooking, these flavorful meatballs are lightly seasoned, perfectly caramelized, and brushed with a glossy soy-based glaze. They make a delicious appetizer or main dish served with rice and vegetables.

Ingredients

For the Tsukune:
1 pound ground chicken
2 green onions, finely chopped
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon sesame oil
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Glaze (Tare Sauce):
3 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
1 tablespoon sugar

Optional for Serving:
Egg yolks (for dipping)
Sesame seeds
Steamed rice

Instructions

  1. In a large bowl, combine ground chicken, green onions, ginger, garlic, soy sauce, sake, sesame oil, cornstarch, salt, and pepper. Mix gently until just combined.

  2. Divide the mixture into equal portions and shape into oval or round meatballs. If using skewers, mold the mixture around soaked wooden skewers.

  3. In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a gentle simmer over medium heat and cook for 3–5 minutes until slightly thickened. Set aside.

  4. Preheat a grill or grill pan to medium heat and lightly oil the surface.

  5. Grill the tsukune for about 4–5 minutes per side, turning carefully, until cooked through and nicely browned. Internal temperature should reach 165°F (75°C).

  6. During the final minutes of cooking, brush the meatballs generously with the glaze, turning and brushing several times until caramelized and glossy.

  7. Remove from heat and brush with additional glaze if desired.

  8. Garnish with sesame seeds and serve hot, optionally with a raw egg yolk for dipping and a side of steamed rice.

Notes

Approximately 290 kcal per serving

Find it online: https://juliataste.com/japanese-tsukune-recipe/