Tsukune (Japanese Chicken Meatballs) Recipe

Lightly seasoned and grilled, the Tsukune (Japanese Chicken Meatballs) Recipe is a delightful dish that can elevate any gathering. These tender meatballs are not only easy to prepare but are also perfect for parties, family dinners, or casual snacks. The unique combination of flavors from the tare sauce brings out the best in the chicken, making these skewers a standout choice for lovers of Japanese cuisine.

Why You’ll Love This Recipe

• Easy to Make: This recipe requires simple ingredients and straightforward steps, making it accessible for cooks of all levels.
• Flavorful and Savory: The tare sauce adds a deliciously sweet and salty glaze that complements the chicken perfectly.
• Perfect for Any Occasion: Whether it’s a summer barbecue or a cozy dinner at home, tsukune can fit right into your meal plan.
• Customizable: Feel free to add your favorite spices or herbs to create a unique twist on this classic dish.
• Grill or Oven-Friendly: You can cook these meatballs on the grill or bake them in the oven, giving you flexibility based on your cooking setup.

Tools and Preparation

Before diving into making your tsukune, gather your tools to ensure a smooth cooking process. Having the right equipment will make preparation much easier.

Essential Tools and Equipment

• Grill or oven
• Mixing bowl
• Skewers
• Medium saucepan
• Fine-mesh strainer

Importance of Each Tool

• Grill or oven: Essential for cooking the meatballs evenly while achieving that nice char flavor.
• Mixing bowl: A must-have for combining all ingredients thoroughly to form flavorful meatballs.
• Skewers: Needed to hold the meatballs together while grilling, ensuring they maintain their shape.

Ingredients

Lightly seasoned chicken meatballs are threaded onto skewers, grilled, and finished with a sweet and salty tare sauce.

For the Tare Sauce

• 1/2 cup mirin
• 1/2 cup soy sauce
• 1/4 cup sake
• 1/4 cup dark brown sugar
• 1 tablespoon sherry vinegar
• 3 medium cloves of garlic, smashed and peeled
• 3 scallions, roughly chopped
• 1 (1-inch) piece of ginger, sliced
• 1 tablespoon whole black or white peppercorns

For the Meatballs

• 1 1/2 pounds ground chicken thighs
• 1/2 cup panko bread crumbs
• 1/4 cup finely chopped scallions
• 1 large egg, lightly beaten
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons finely minced fresh garlic (about 2 medium cloves)
• 1 teaspoon toasted sesame oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper

How to Make Tsukune (Japanese Chicken Meatballs) Recipe

Step 1: Prepare the Tare Sauce

Combine mirin, soy sauce, sake, brown sugar, sherry vinegar, garlic, scallions, ginger slices, and peppercorns in a medium saucepan. Bring to boil over high heat. Then reduce heat to simmer. Whisk to combine and cook until thick and syrupy, about 45 minutes. Strain through a fine-mesh strainer. Set aside or store in an airtight container in the refrigerator until ready to use.

Step 2: Make the Meatball Mixture

In a mixing bowl, combine ground chicken thighs with panko bread crumbs, finely chopped scallions, lightly beaten egg, grated ginger, minced garlic, toasted sesame oil, kosher salt, and ground white pepper. Mix well using your hands until everything is thoroughly combined.

Step 3: Form Skewers

Form the mixture into 1-inch meatballs. Carefully thread each meatball onto skewers. This will help them hold their shape during grilling.

Step 4: Grill the Meatballs

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over the grill surface. Preheat grill for about 5 minutes after placing cooking grate in position. Clean and oil grilling grate before transferring skewers carefully onto it. Support meatballs from underneath if necessary to prevent falling off skewers. Grill until browned on one side for about 3-4 minutes; then rotate using tongs to brown other sides for another 2-3 minutes.

Step 5: Brush with Tare Sauce

Once well browned on all sides, brush tare sauce over the meatballs. Allow them to cook for an additional 15-30 seconds longer before transferring skewers to a plate or serving dish. Brush lightly with sauce again and let rest for 5 minutes before serving immediately.

This recipe yields four servings of tasty tsukune that everyone will enjoy!

How to Serve Tsukune (Japanese Chicken Meatballs) Recipe

Serving Tsukune, or Japanese chicken meatballs, is an art that enhances their delightful flavors. These skewered meatballs can be enjoyed in various ways, allowing you to cater to different tastes and occasions.

With a Side of Rice

• Serve warm Tsukune over a bed of fluffy steamed rice for a satisfying meal.
• Pair with sushi rice for a more traditional Japanese experience.

Drizzled with Extra Tare Sauce

• Enhance the flavor by drizzling additional tare sauce over the meatballs before serving.
• This adds an extra layer of sweetness and saltiness that complements the dish perfectly.

Accompanied by Pickled Vegetables

• Offer a refreshing contrast by serving pickled vegetables on the side.
• The tangy crunch of pickles balances the rich flavors of the meatballs.

Served as Appetizers

• Cut the skewers into smaller pieces for bite-sized appetizers at parties or gatherings.
• They make fantastic finger food that everyone will love.

With Fresh Herbs

• Garnish with chopped fresh herbs like cilantro or basil for added freshness.
• This brightens up the dish and adds a pop of color.

On a Salad

• Place grilled Tsukune on top of mixed greens for a lighter option.
• Drizzle with sesame dressing to tie everything together.

How to Perfect Tsukune (Japanese Chicken Meatballs) Recipe

For an outstanding Tsukune experience, follow these tips to enhance your cooking process and flavor profile.

• Use ground chicken thighs – They provide more moisture and flavor than leaner cuts, resulting in juicier meatballs.
• Incorporate panko bread crumbs – These help bind the mixture while keeping them light and airy during grilling.
• Add fresh herbs – Including finely chopped scallions or cilantro in the mix brightens up the flavor profile.
• Don’t overcrowd the grill – Give each skewer enough space on the grill for even cooking and browning.
• Brush with tare sauce at the end – Applying sauce just before removing from heat caramelizes it, creating a delicious glaze.
• Let them rest before serving – Allowing meatballs to rest for a few minutes after grilling helps juices redistribute, making them more flavorful.

Best Side Dishes for Tsukune (Japanese Chicken Meatballs) Recipe

Pairing side dishes with your Tsukune can elevate your meal significantly. Here are some excellent options to consider:

1. Miso Soup – A warm bowl of miso soup complements the savory flavors of meatballs perfectly.
2. Edamame – Lightly salted edamame pods provide a healthy and protein-packed side that’s easy to prepare.
3. Cucumber Salad – A refreshing cucumber salad dressed in rice vinegar offers a crisp contrast to juicy meatballs.
4. Japanese Potato Salad – Creamy and slightly sweet potato salad enhances your meal’s richness without overpowering it.
5. Nasu Dengaku (Miso Eggplant) – Grilled eggplant topped with sweet miso paste is a deliciously unique side dish that pairs well with chicken.
6. Sesame Asparagus – Quick sautéed asparagus sprinkled with sesame seeds adds crunch and nutrition that complement your main dish.
7. Seaweed Salad – The umami flavors of seaweed salad offer a delightful taste that balances out the richness of Tsukune.
8. Sticky Rice Balls – These chewy rice balls can be flavored with soy or sesame, making them fun finger foods alongside your meatballs.

Common Mistakes to Avoid

When making Tsukune (Japanese Chicken Meatballs), it’s easy to make mistakes that can affect the flavor and texture. Here are some common pitfalls to avoid.

• Using Lean Chicken: Choosing chicken breast instead of thighs can lead to dry meatballs. Opt for ground chicken thighs for juiciness.
• Skipping the Tare Sauce: The tare sauce adds essential flavor. Don’t skip it; make sure to simmer until syrupy for richness.
• Not Soaking Skewers: If using wooden skewers, soak them beforehand to prevent burning on the grill. This helps retain moisture in your meatballs.
• Overcrowding the Grill: Placing too many skewers at once can lower the grill temperature, leading to uneven cooking. Space them out for proper grilling.
• Ignoring Rest Time: Letting the meatballs rest after grilling allows juices to redistribute, enhancing flavor. Don’t serve immediately after cooking.

Refrigerator Storage

• Store leftover Tsukune in an airtight container.
• Keep in the refrigerator for up to 3 days.

Freezing Tsukune (Japanese Chicken Meatballs) Recipe

• Place cooled meatballs in a freezer-safe container or bag.
• Freeze for up to 3 months for optimal freshness.

Reheating Tsukune (Japanese Chicken Meatballs) Recipe

• Oven: Preheat oven to 350°F (175°C). Place meatballs on a baking sheet and heat for about 10-15 minutes until warmed through.
• Microwave: Place meatballs on a microwave-safe plate. Heat in short intervals of 30 seconds, checking until hot.
• Stovetop: Heat a skillet over medium heat and add a splash of water or broth. Cover and cook for about 5-7 minutes, flipping halfway through.

Frequently Asked Questions

What is Tsukune (Japanese Chicken Meatballs)?

Tsukune are Japanese chicken meatballs typically made with ground chicken and flavored with spices and sauces, often grilled on skewers.

Can I use different meats for Tsukune?

Yes, you can substitute ground turkey or pork if you prefer different flavors or textures while still keeping the essence of Tsukune.

How do I know when Tsukune is cooked?

The internal temperature should reach 165°F (75°C). The meatballs should be firm and no longer pink inside.

Can I prepare Tsukune ahead of time?

Absolutely! You can mix the ingredients and form the meatballs in advance, then store them in the fridge or freezer until ready to cook.

Final Thoughts

This Tsukune (Japanese Chicken Meatballs) recipe is not only delicious but also versatile. Feel free to customize it by adding your favorite herbs or spices. Try it with different dipping sauces too! Enjoy grilling these delightful meatballs at your next gathering!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Tsukune (Japanese Chicken Meatballs)

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• Author: Jennifer
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Indulge in the deliciousness of Tsukune, a traditional Japanese dish featuring tender chicken meatballs grilled to perfection on skewers. This easy-to-follow recipe brings together the savory notes of ground chicken and the sweet-salty glaze of tare sauce, making it an ideal choice for parties, casual snacks, or family dinners. With minimal ingredients and straightforward preparation, even novice cooks can create these flavorful bites that capture the essence of Japanese street food. Whether served over rice, drizzled with extra tare sauce, or enjoyed as appetizers, these juicy chicken skewers are sure to impress your guests.

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Ingredients

Scale 1x2x3x

• 1 1/2 pounds ground chicken thighs
• 1/2 cup panko bread crumbs
• 1/4 cup finely chopped scallions
• 1 large egg, lightly beaten
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons finely minced fresh garlic (about 2 medium cloves)
• 1 teaspoon toasted sesame oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• 1/2 cup mirin
• 1/2 cup soy sauce
• 1/4 cup sake
• 1/4 cup dark brown sugar
• 1 tablespoon sherry vinegar
• 3 medium cloves of garlic, smashed and peeled
• 3 scallions, roughly chopped
• 1 (1-inch) piece of ginger, sliced
• 1 tablespoon whole black or white peppercorns

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Instructions

1. Prepare the tare sauce by combining mirin, soy sauce, sake, brown sugar, garlic, ginger, and scallions in a saucepan. Simmer until thickened and strain.
2. In a mixing bowl, combine ground chicken, panko breadcrumbs, egg, grated ginger, minced garlic, sesame oil, salt, and white pepper. Mix well.
3. Form mixture into 1-inch meatballs and thread onto skewers.
4. Grill over medium heat until golden brown on all sides. Brush with tare sauce during the last moments of cooking.
5. Serve warm with rice or as appetizers.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Grilling
• Cuisine: Japanese

Nutrition

• Serving Size: 1 skewer (85g)
• Calories: 210
• Sugar: 6g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 70mg