Tsukune (Japanese Chicken Meatballs) Recipe

Introduction

Tsukune are flavorful Japanese chicken meatballs, perfectly glazed with a sweet and savory tare sauce. This dish is great for grilling and makes a delicious appetizer or main course. Easy to prepare and full of umami, tsukune is a crowd-pleaser for any occasion.

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, sliced ginger, and whole peppercorns. Bring to a boil over high heat, then reduce to a simmer and cook until thick and syrupy, about 45 minutes. Strain the sauce and set aside.
2. Step 2: In a large bowl, combine 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 just combined to keep the texture light.
3. Step 3: With lightly oiled hands, form the mixture into 1-inch meatballs. Thread each meatball onto the soaked wooden skewers.
4. Step 4: Preheat your grill to medium-high heat (about 400°F). Grill the skewers for 3-4 minutes on each side, turning carefully until well browned and fully cooked to an internal temperature of 165°F.
5. Step 5: During the last minute of cooking on each side, brush the meatballs generously with the prepared tare sauce to glaze them.
6. Step 6: Remove the skewers from the grill and let them rest for 5 minutes. Serve immediately with extra tare sauce on the side if desired.

Tips & Variations

• For a more tender texture, avoid overmixing the meat mixture and handle it gently when forming meatballs.
• Substitute ground chicken thighs with ground turkey for a leaner option, though the meatballs may be less juicy.
• Use a grill pan indoors or broiler if an outdoor grill is unavailable.
• Adding a pinch of shichimi togarashi (Japanese seven-spice) to the meat mixture adds a subtle heat and extra flavor.

Storage

Store cooked tsukune in an airtight container in the refrigerator for up to 3 days. Reheat gently under a broiler or in a hot skillet to maintain their glaze and texture. The tare sauce can be refrigerated separately for up to a week and reheated before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tsukune without a grill?

Yes, you can cook tsukune using a grill pan or under the broiler in your oven. Just be sure to turn the meatballs frequently to get an even browning and finish cooking thoroughly.

What is tare sauce and can I use store-bought sauce instead?

Tare sauce is a sweet and savory Japanese glaze made from mirin, soy sauce, sake, and sugar. While store-bought teriyaki sauces can be a substitute, making tare sauce from scratch gives your tsukune a more authentic and balanced flavor.

Tsukune (Japanese Chicken Meatballs) Recipe

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4.8 from 134 reviews

Tsukune are flavorful Japanese chicken meatballs grilled to perfection and glazed with a rich, sweet-savory tare sauce. Made from ground chicken thighs mixed with aromatic ingredients and grilled on skewers, these meatballs are a beloved yakitori dish perfect for appetizers or a main course.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 8–10 skewers, serving approximately 4 people 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: Japanese
• Diet: Halal

Ingredients

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Tare Sauce 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

Tsukune Meatball Ingredients

• 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, chopped scallions, ginger slices, and whole peppercorns in a medium saucepan. Bring to a boil over high heat, then reduce the heat and simmer for about 45 minutes until the mixture thickens and becomes syrupy. Strain the sauce through a fine sieve and set aside to cool.
2. Mix meat: In a large bowl, combine ground chicken thighs, panko bread crumbs, finely chopped scallions, lightly beaten egg, freshly grated ginger, minced garlic, grated shallot, toasted sesame oil, kosher salt, and ground white pepper. Mix gently until all ingredients are evenly incorporated, being careful not to overmix to maintain a tender texture.
3. Form skewers: With lightly oiled hands, shape the meat mixture into approximately 1-inch meatballs. Thread each meatball onto the soaked wooden skewers evenly, ensuring they are securely attached.
4. Grill meatballs: Preheat your grill to medium-high heat, about 400°F. Place the skewers on the grill and cook each side for 3 to 4 minutes until the meatballs are well browned and cooked through, reaching an internal temperature of 165°F. During the last minute of grilling on each side, brush the meatballs generously with the prepared tare sauce to glaze them.
5. Rest and serve: Remove the skewers from the grill and allow them to rest for 5 minutes. Serve immediately with extra tare sauce on the side for dipping if desired.

Notes

• Soaking wooden skewers before grilling prevents them from burning.
• The sauce can be prepared ahead and stored in the refrigerator for up to one week.
• Use ground chicken thighs for juicier meatballs compared to breast meat.
• Ensure meatballs reach an internal temperature of 165°F for safe consumption.
• Serve Tsukune as part of a yakitori platter or with steamed rice and pickled vegetables.

Keywords: Tsukune, Japanese chicken meatballs, yakitori, grilled chicken skewers, tare sauce, Japanese appetizer