Tsukune Meatballs. Tsukune (Japanese Chicken Meatballs) is a regular Yakitori dish items. Soft and bouncy chicken meatballs are skewered and chargrilled with sweet soy sauce, i.e. yakitori sauce. The key to my soft and juicy meatballs is the grated onion and the amount of fat in the chicken mince (ground chicken).

Use flat sword-shaped skewers instead of traditional round bamboo skewers to keep the meatballs from slipping when you try to turn them. Serve with bowls of steamed rice on the side. In a large bowl, combine all the ingredients, except for the vegetable oil, tare, yuzu mayo and togarashi. You can cook Tsukune Meatballs using 12 ingredients and 3 steps. Here is how you cook that.

Ingredients of Tsukune Meatballs

It's 300 g of minced chicken.
Prepare 2 sprigs of spring onion, finely chopped.
Prepare 1 small knob of ginger, grated.
You need 1 clove of garlic, grated.
It's 2 tsp of miso paste.
You need 1/2 tsp of salt.
You need 1 tsp of sesame oil.
You need 1/2 cup of shoyu.
You need 1/2 cup of mirin.
Prepare 1/4 cup of cooking sake.
It's 1/4 cup of water.
You need 2 tsp of sugar.

Heat a small nonstick skillet over medium heat. Tsukune (つくね) is Japanese chicken meatballs that are skewered and typically grilled over charcoal served in yakitori restaurants. Since I had received great feedback from readers on my oven-broiled yakitori recipe , I couldn't wait to share this tsukune recipe! Along the way, I've simplified the process even further so you can broil them in the oven any time you're craving these umami-packed bites!

Tsukune Meatballs instructions

In a mixing bowl, combine chicken mince, spring onion, ginger, garlic, miso paste, salt and sesame oil. Mix well and roll into little balls. Set aside in fridge..
In a small saucepan, combine shoyu, mirin, sake, water and sugar. Bring to boil and simmer until sauce is thick and syrupy. Set aside..
Remove meatballs from the fridge. In a hot pan, add some oil and pan fry meatballs until golden brown. You can also put them under the grill for 15 mins, or until cooked through. Drizzle over the sauce and serve..

Grill the Tsukune chicken meatballs on skewers for a couple minutes on each side to get nicely browned. Once all Tsukune chicken meatballs are browned nicely, turn the heat off and set aside. Brush with the special Teriyaki sauce to serve. When the meat is cooked, pour the teriyaki sauce and cook until the sauce is almost gone, turning them over once or twice. Glaze the meatballs with the thickened teriyaki sauce while the sauce is hot.