Tsukune (Japanese Chicken Meatballs)
Tsukune (Japanese Chicken Meatballs)
Ingredients
For the Meatballs
- 300 g ground chicken
- 1/2 Japanese long green onion, finely chopped (or 1/2 small onion instead)
- 1 egg
- 1 1/2 tablespoons potato starch
- 1 teaspoon grated ginger
- 1 salt, to taste
- 1 pepper, to taste
For the Sauce
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon sugar
Optional Garnish
- 1 sesame seeds, as needed
Instructions
- 1
In a large bowl, season the ground chicken with salt and pepper.
⏱️ 1 min
- 2
Add the finely chopped Japanese long green onion (or small onion), egg, potato starch, and grated ginger to the bowl with the chicken.
⏱️ 2 min
- 3
Mix all ingredients thoroughly until well combined and sticky.
⏱️ 3 min
- 4
Lightly moisten your hands with oil to prevent sticking, then shape the chicken mixture into small, uniform meatballs.
⏱️ 4 min
- 5
Heat a lightly oiled pan over medium heat. Place the shaped meatballs in the pan and cook until browned on both sides. For extra juicy and fluffy tsukune, cover the pan with a lid for a few minutes while cooking.
⏱️ 7 min
- 6
While the meatballs are cooking, prepare the sauce. In a separate small bowl, combine the soy sauce, mirin, sake, and sugar. Mix until the sugar is completely dissolved.
⏱️ 2 min
- 7
Once the meatballs are browned, pour the prepared sauce over them in the pan. Simmer the meatballs in the sauce, turning occasionally, until the sauce thickens, becomes glossy, and coats the meatballs evenly.
⏱️ 6 min
- 8
Transfer the tsukune to a serving dish. Optionally, sprinkle with sesame seeds before serving. Enjoy immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tsukune (Japanese Chicken Meatballs)
For the Meatballs
- 300 g ground chicken
- 1/2 Japanese long green onion, finely chopped (or 1/2 small onion instead)
- 1 egg
- 1 1/2 tablespoons potato starch
- 1 teaspoon grated ginger
- 1 salt, to taste
- 1 pepper, to taste
For the Sauce
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon sugar
Optional Garnish
- 1 sesame seeds, as needed
Instructions
- 1
In a large bowl, season the ground chicken with salt and pepper.
⏱️ 1 min - 2
Add the finely chopped Japanese long green onion (or small onion), egg, potato starch, and grated ginger to the bowl with the chicken.
⏱️ 2 min - 3
Mix all ingredients thoroughly until well combined and sticky.
⏱️ 3 min - 4
Lightly moisten your hands with oil to prevent sticking, then shape the chicken mixture into small, uniform meatballs.
⏱️ 4 min - 5
Heat a lightly oiled pan over medium heat. Place the shaped meatballs in the pan and cook until browned on both sides. For extra juicy and fluffy tsukune, cover the pan with a lid for a few minutes while cooking.
⏱️ 7 min - 6
While the meatballs are cooking, prepare the sauce. In a separate small bowl, combine the soy sauce, mirin, sake, and sugar. Mix until the sugar is completely dissolved.
⏱️ 2 min - 7
Once the meatballs are browned, pour the prepared sauce over them in the pan. Simmer the meatballs in the sauce, turning occasionally, until the sauce thickens, becomes glossy, and coats the meatballs evenly.
⏱️ 6 min - 8
Transfer the tsukune to a serving dish. Optionally, sprinkle with sesame seeds before serving. Enjoy immediately.
⏱️ 1 min