Tsukune (Japanese Chicken Meatballs) Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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).
- 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
