Tsukune (Japanese Chicken Meatball Skewers)
Tsukune are grilled Japanese chicken meatball skewers glazed in a delicious sweet-savory sauce, typically served at yakitori and izakaya.
Equipment
- Baking sheet
- bamboo skewers
- frying pan
- Wire rack
- small saucepan
Ingredients
For the Yakitori Sauce
- 0.25 cup water
- 0.25 cup sake
- 0.5 cup mirin
- 0.5 cup soy sauce
- 2 teaspoon brown sugar packed tightly and leveled off
For the Tsukune
- 2-3 green onions/scallions
- 6 shiso leaves (perilla/ooba)
- 1 lb ground chicken use half white meat + half dark meat if grinding your own
- 1 tablespoon toasted sesame oil plus more for coating your hands
- 1 tablespoon miso any type works
- coarse sea salt for sprinkling
For Serving
- shichimi togarashi (Japanese seven spice) optional, for a spicy kick
Instructions
Preparation
- Gather all the ingredients.
- Soak 8 bamboo wooden paddle skewers (6 inches or 15 cm long) in water for 30 minutes.
To Make the Yakitori Sauce
- Combine ¼ cup water, ¼ cup sake, ½ cup mirin, ½ cup soy sauce, and 2 teaspoon brown sugar in a small saucepan.
- Bring to a boil over medium heat, then lower the heat to a simmer for about 30 minutes.
- Remove from heat when the sauce has thickened and reduced by half.
To Prepare the Tsukune Ingredients
- Heat an ungreased frying pan over medium heat and add one-third of the ground chicken.
- Cook until no longer pink and transfer the meat to a large bowl to cool.
- Stack and roll up 6 shiso leaves, then cut into thin julienned slices.
- Cut green onions/scallions into thin slices.
To Mix and Knead
- Add the raw ground chicken to the cooled meat, along with 1 tablespoon miso and 1 tablespoon toasted sesame oil.
- Mix well with a wooden spatula, then add shiso and knead the mixture.
- Add chopped green onions and knead well.
- Knead and fold the mixture in a clockwise direction 30 times, then counterclockwise 30 times.
- Divide the mixture into 8 equal portions.
To Shape the Tsukune
- Prepare a baking sheet lined with aluminum foil and place a wire rack on top.
- Lightly coat hands with sesame oil, scoop up one portion of the chicken mixture, and shape into a patty.
- Place the top half of a skewer along the center line of the patty, then encase the skewer with the meat mixture.
- Shape the meat into a long, cylindrical shape and place on the wire rack.
- Lightly sprinkle coarse sea salt over the meat and cover skewer handles with aluminum foil.
To Broil in the Oven
- Preheat the broiler on High (550ºF/288ºC) and place the baking sheet in the oven for 6 minutes.
- Flip the tsukune and broil the other side for 4 minutes, until cooked to an internal temperature of 165ºF (74ºC).
- Brush yakitori sauce on both sides and broil for another 45-60 seconds to caramelize.
To Serve
- Transfer skewers to a serving plate and brush with extra sauce. Serve with optional shichimi togarashi.
To Cook on the Grill (optional)
- Preheat the grill to medium-hot heat (400ºF/200ºC) and cook skewers for 3-4 minutes on one side.
- Rotate and cook the other side for 2-3 minutes, then check the internal temperature of 165ºF (74ºC).
To Store
- Store leftovers in an airtight container for up to 3 days in the refrigerator or a month in the freezer.
Notes
Optionally, tsukune is often served in Japan with raw egg yolk on the side for dipping. Enjoy!
Nutrition
Serving: 1skewerCalories: 65kcalCarbohydrates: 2gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 28mgSodium: 341mgPotassium: 197mgFiber: 1gSugar: 1gVitamin A: 35IUVitamin C: 1mgCalcium: 7mgIron: 1mg
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