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–+ servings

Tsukune (Japanese Glazed Chicken Meatballs)

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Author Yuto Omura
Servings 5 skewers

Ingredients 
 

  • ¼ onion grated, then squeezed firmly to press out the water
  • 250 g ground chicken breast or thigh but thigh is far more forgiving, consider increasing mayo if you use breast
  • 5 perilla leaves (shiso) thinly sliced
  • 1 tbsp Japanese mayonnaise or regular mayo
  • 1 tsp ginger root grated or paste
  • ½ tsp yellow miso paste (awase)
  • 1 tsp Chinese-style chicken bouillon powder
  • 2 tbsp potato starch (katakuriko) or cornstarch/tapioca starch
  • 1 pinch ground black pepper
  • cooking oil for oiling hands to shape, and cooking
  • 5 bamboo skewers optional
  • 1 pasteurized egg yolk optional, for dipping

Sauce

Instructions 

  • Add ¼ onion, 250 g ground chicken, 5 perilla leaves (shiso), 1 tbsp Japanese mayonnaise, 1 tsp ginger root, ½ tsp yellow miso paste (awase), 1 tsp Chinese-style chicken bouillon powder, 2 tbsp potato starch (katakuriko) and 1 pinch ground black pepper to a large mixing bowl.
    chicken tsukune meatballs in mixing bowl
  • Mix with a silicone spatula until the ingredients are evenly distributed throughout and the mixture has combined and reached a sticky consistency. 
    tsukune meatball mixture in a mixing bowl with silicone spatula
  • Divide into 5 equal pieces (for balls, divide into 12-15 pieces to make 4-5 skewers with 3 meatballs on each). Grease your hands with oil and shape into oblongs or balls. (If you don't want to get your hands dirty, transfer each piece to a piece of baking parchment and shape using a spoon.)
    oblong shaped tsukune meatballs arranged on baking paper on a wooden chopping board
  • Mix 1 ½ tbsp Japanese soy sauce (koikuchi shoyu), 1 ½ tbsp mirin, 1 tsp red wine and 1 tbsp sugar in small bowl and set it by the stove.
    Chicken tsukune sauce mixed in a small glass bowl
  • Heat pan on medium and add a drizzle cooking oil. Once hot, carefully place the tsukune in the pan and fry until lightly browned underneath. Flip and repeat on the other side.
    chicken tsukune browned on one side in a frying pan
  • Once both sides are browned and the meat is cooked through, turn off the heat and pour the sauce into the pan, it will thicken in the residual heat. Move the tsukune around the pan until evenly coated with sauce all over.
    chicken tsukune cooked with glaze
  • Push onto skewers, sprinkle with sesame seeds and spring onion. Optional: serve with 1 pasteurized egg yolk for dipping. Enjoy!
    chicken tsukune on a brown serving plate with egg yolk for dipping

Notes

Squeeze the grated onion hard: Grated onion hides more water than it looks. I skipped a proper squeeze once and the mixture went too loose to shape. Squeeze firmly, then once more.
Oil your palms or use parchment: This mixture grips dry skin like tape. Shape on parchment strips with a spoon and your hands never touch the meat at all.
Read the drip for glaze doneness: Lift the spatula. When the glaze falls in a slow, heavy drip instead of running off thin, it is ready to coat.
Rest before skewering: Fresh from the pan, tsukune are at their most fragile. Wait a few minutes or steady each one with tongs, then push the skewer through lengthwise.
No shiso, use green onion: You trade the cool perfume for a gentle allium sweetness and the skewer stays squarely in yakitori territory.