Japanese Chicken Meatballs (Tsukune)
Japanese Chicken Meatballs (Tsukune)
Ingredients
For the Tare Sauce
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sake
- 1/4 cup water
- 1/4 cup light brown sugar, packed
For the Meatballs
- 1 1/2 pounds ground chicken, divided
- 6 shiso leaves, minced
- 3 green onions, thinly sliced, white and light green parts
- 1 tablespoon white miso paste
- 1 teaspoon toasted sesame oil
- 1 tablespoon vegetable oil, for pan-frying
For Serving (Optional)
- 1/2 teaspoon shichimi togarashi, as needed, for sprinkling
- 4 egg yolks, raw, for dipping
- 1/4 cup Kewpie mayonnaise, for dipping
Instructions
- 1
Begin by preparing the Tare Sauce. In a small saucepan, combine the soy sauce, mirin, sake, water, and light brown sugar. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves. Continue to simmer gently for 10-15 minutes, or until the sauce has thickened to a glossy, syrupy consistency. Remove from heat and set aside.
⏱️ 15 min
- 2
Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning under the broiler. Preheat your broiler to high.
⏱️ 5 min
- 3
Prepare the chicken mixture. Heat the vegetable oil in a large skillet over medium-high heat. Add 1/2 pound (approximately 1/3 of the total) of the ground chicken and pan-fry, breaking it up with a spoon, until fully cooked through and lightly browned. Transfer the cooked chicken to a large mixing bowl and allow it to cool completely, about 10-15 minutes.
⏱️ 15 min
- 4
Once the cooked chicken is cool, add the remaining 1 pound of raw ground chicken, minced shiso leaves, sliced green onions, white miso paste, and toasted sesame oil to the bowl. Using your hands, knead the mixture vigorously for 5-7 minutes until it becomes very pale, sticky, and cohesive. This helps to develop the proteins and create a bouncy texture.
⏱️ 10 min
- 5
Divide the chicken mixture into 12-16 equal portions. With wet hands, firmly shape each portion around the end of a soaked bamboo skewer, forming an oval or cylindrical meatball. Place the shaped skewers on a broiler-safe baking sheet lined with foil or parchment paper.
⏱️ 10 min
- 6
Broil the chicken meatballs for 8-10 minutes, flipping halfway through, until they are cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
⏱️ 10 min
- 7
Remove the meatballs from the broiler. Generously brush all sides of the cooked meatballs with the prepared tare sauce. Return them to the broiler for 1 additional minute, or until the sauce is bubbling, caramelized, and slightly sticky.
⏱️ 2 min
- 8
Serve the Tsukune hot. Optionally, sprinkle with shichimi togarashi. Offer small bowls of raw egg yolk and/or Kewpie mayonnaise for dipping, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Chicken Meatballs (Tsukune)
For the Tare Sauce
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sake
- 1/4 cup water
- 1/4 cup light brown sugar, packed
For the Meatballs
- 1 1/2 pounds ground chicken, divided
- 6 shiso leaves, minced
- 3 green onions, thinly sliced, white and light green parts
- 1 tablespoon white miso paste
- 1 teaspoon toasted sesame oil
- 1 tablespoon vegetable oil, for pan-frying
For Serving (Optional)
- 1/2 teaspoon shichimi togarashi, as needed, for sprinkling
- 4 egg yolks, raw, for dipping
- 1/4 cup Kewpie mayonnaise, for dipping
Instructions
- 1
Begin by preparing the Tare Sauce. In a small saucepan, combine the soy sauce, mirin, sake, water, and light brown sugar. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves. Continue to simmer gently for 10-15 minutes, or until the sauce has thickened to a glossy, syrupy consistency. Remove from heat and set aside.
⏱️ 15 min - 2
Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning under the broiler. Preheat your broiler to high.
⏱️ 5 min - 3
Prepare the chicken mixture. Heat the vegetable oil in a large skillet over medium-high heat. Add 1/2 pound (approximately 1/3 of the total) of the ground chicken and pan-fry, breaking it up with a spoon, until fully cooked through and lightly browned. Transfer the cooked chicken to a large mixing bowl and allow it to cool completely, about 10-15 minutes.
⏱️ 15 min - 4
Once the cooked chicken is cool, add the remaining 1 pound of raw ground chicken, minced shiso leaves, sliced green onions, white miso paste, and toasted sesame oil to the bowl. Using your hands, knead the mixture vigorously for 5-7 minutes until it becomes very pale, sticky, and cohesive. This helps to develop the proteins and create a bouncy texture.
⏱️ 10 min - 5
Divide the chicken mixture into 12-16 equal portions. With wet hands, firmly shape each portion around the end of a soaked bamboo skewer, forming an oval or cylindrical meatball. Place the shaped skewers on a broiler-safe baking sheet lined with foil or parchment paper.
⏱️ 10 min - 6
Broil the chicken meatballs for 8-10 minutes, flipping halfway through, until they are cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
⏱️ 10 min - 7
Remove the meatballs from the broiler. Generously brush all sides of the cooked meatballs with the prepared tare sauce. Return them to the broiler for 1 additional minute, or until the sauce is bubbling, caramelized, and slightly sticky.
⏱️ 2 min - 8
Serve the Tsukune hot. Optionally, sprinkle with shichimi togarashi. Offer small bowls of raw egg yolk and/or Kewpie mayonnaise for dipping, if desired.
⏱️ 3 min