Tsukune (Japanese Chicken Meatballs) Recipe

Introduction

Tsukune are flavorful Japanese chicken meatballs glazed with a sweet and savory tare sauce. These tender, juicy skewers are perfect as a snack, appetizer, or part of a meal. Grilled to perfection and brushed with a rich sauce, they bring authentic yakitori flavors to your home kitchen.

Ingredients

• 1/2 cup mirin
• 1/3 cup soy sauce
• 1/4 cup sake
• 3 tablespoons dark brown sugar
• 1 tablespoon sherry vinegar
• 4 garlic cloves (smashed and peeled)
• 3 scallions (roughly chopped)
• 1-inch piece ginger (sliced)
• 2 teaspoons whole peppercorns
• 1 1/2 pounds ground chicken thighs
• 1/2 cup panko bread crumbs
• 4 tablespoons finely chopped scallions
• 1 large egg (lightly beaten)
• 1 tablespoon freshly grated ginger
• 1 tablespoon minced garlic
• 1 small grated shallot
• 1 teaspoon toasted sesame oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• 8-10 wooden skewers (soaked in water for 30 minutes)

Instructions

1. Step 1: In a medium saucepan, combine mirin, soy sauce, sake, dark brown sugar, sherry vinegar, smashed garlic, chopped scallions, ginger slices, and whole peppercorns. Bring to a boil over high heat, then reduce the heat and simmer until thick and syrupy, about 45 minutes. Strain the sauce and set aside.
2. Step 2: In a large bowl, mix together the ground chicken thighs, panko bread crumbs, finely chopped scallions, beaten egg, grated ginger, minced garlic, grated shallot, toasted sesame oil, kosher salt, and ground white pepper. Combine gently to keep the texture light.
3. Step 3: With lightly oiled hands, shape the mixture into 1-inch meatballs and thread them onto the soaked wooden skewers.
4. Step 4: Preheat your grill to medium-high heat (about 400°F). Grill the skewered meatballs for 3-4 minutes per side, turning carefully until browned and cooked through (internal temperature of 165°F). During the last minute on each side, brush generously with the prepared tare sauce.
5. Step 5: Remove the skewers from the grill and let them rest for 5 minutes before serving. Serve immediately with extra tare sauce on the side if desired.

Tips & Variations

• Use ground chicken thighs instead of breast for juicier meatballs with better flavor.
• Soaking the wooden skewers prevents them from burning on the grill.
• If you don’t have a grill, you can cook the meatballs under a broiler or in a hot skillet, turning and glazing as you go.
• Add a sprinkle of toasted sesame seeds on finished skewers for extra nuttiness and texture.

Storage

Store leftover tsukune in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep the meatballs moist, and brush with additional tare sauce to restore flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

While you can use chicken breast, thighs have more fat which keeps the meatballs moist and tender. If using breast, consider adding a bit of fat or extra panko to prevent dryness.

What if I don’t have a grill?

You can cook tsukune under the broiler or in a hot skillet. Just watch carefully and turn often, brushing with the tare sauce to get that signature glaze and flavor.

Tsukune (Japanese Chicken Meatballs) Recipe

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Tsukune are traditional Japanese chicken meatballs that are flavorful and tender, coated with a sweet and savory tare sauce. This recipe features ground chicken thighs mixed with panko and aromatic seasonings, skewered and grilled to perfection. The homemade tare sauce simmers to a rich glaze that enhances the smoky grilled meatballs, making for an irresistible appetizer or main dish.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8–10 skewers (serves 4-6) 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: Japanese

Ingredients

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Tare Sauce

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

Meatballs

• 1 1/2 pounds ground chicken thighs
• 1/2 cup panko bread crumbs
• 4 tablespoons finely chopped scallions
• 1 large egg (lightly beaten)
• 1 tablespoon freshly grated ginger
• 1 tablespoon minced garlic
• 1 small grated shallot
• 1 teaspoon toasted sesame oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• 8–10 wooden skewers (soaked in water for 30 minutes)

Instructions

1. Simmer Sauce: Combine mirin, soy sauce, sake, dark brown sugar, sherry vinegar, smashed garlic cloves, chopped scallions, sliced ginger, and whole peppercorns in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer until the mixture thickens into a syrupy consistency, about 45 minutes. Strain to remove solids and set the tare sauce aside.
2. Mix Meat: In a large mixing bowl, combine the ground chicken thighs, panko bread crumbs, finely chopped scallions, beaten egg, grated ginger, minced garlic, grated shallot, toasted sesame oil, kosher salt, and ground white pepper. Mix gently until all ingredients are evenly incorporated, taking care not to overmix to maintain a light texture.
3. Form Skewers: With lightly oiled hands, shape the chicken mixture into approximately 1-inch meatballs. Thread 3-4 meatballs per wooden skewer, ensuring they are evenly spaced and secure.
4. Grill Meatballs: Preheat your grill to medium-high heat, around 400°F (204°C). Place the skewered meatballs on the grill and cook for 3-4 minutes per side, turning them carefully to brown evenly. During the last minute of cooking on each side, brush the meatballs generously with the prepared tare sauce. Continue grilling until the meatballs are well browned and reach an internal temperature of 165°F (74°C).
5. Rest and Serve: Remove the skewers from the grill and let them rest for 5 minutes to allow the juices to redistribute. Serve immediately with extra tare sauce on the side for dipping if desired.

Notes

• Soaking wooden skewers in water prevents them from burning on the grill.
• Using ground chicken thighs ensures the meatballs stay juicy and flavorful.
• Adjust the sweetness in the tare sauce by varying the amount of brown sugar to taste.
• For an indoor alternative, the meatballs can be cooked under a broiler or in a grill pan on the stovetop.
• Ensure not to overmix the meat mixture to keep the texture tender and light.

Keywords: Tsukune, Japanese chicken meatballs, grilled meatballs, tare sauce, Japanese appetizer, skewered chicken