Japanese Chicken Meatballs ‘Tsukune’
by Feli Chic'Cuisine
If you enjoy Japanese cuisine or love trying new flavors, Tsukune is a must-try dish. These tender, juicy chicken meatballs are a classic part of Japanese yakitori (grilled skewers) and are packed with delicious umami flavors. Perfect for dinner parties or a weeknight meal, Tsukune is a versatile and crowd-pleasing choice that everyone will love.
Umami is often referred to as the "fifth taste," alongside sweet, sour, salty, and bitter. It’s a savory, rich, and deeply satisfying flavor that enhances the overall taste of food. The term "umami" comes from Japanese and translates to "pleasant savory taste."
Authentic Japanese chicken meatballs, known as Tsukune, are soft, juicy, and incredibly flavorful! Fresh ginger, spring onions, and sesame oil infuse these meatballs with aromatic depth, while a sweet soy sauce glaze adds a glossy, irresistible finish.
What Makes Tsukune Special?
Tsukune is more than just a chicken meatball, it’s a culinary experience.
Traditionally grilled over charcoal, these meatballs are glazed with a sweet and savory tare sauce (a soy-based glaze) that caramelizes beautifully, creating a sticky, flavorful coating.
The combination of tender chicken, aromatic ingredients like ginger and garlic, and the rich glaze makes every bite irresistible.
Why You’ll Love This Recipe
Quick and Easy: With simple ingredients and straightforward steps, Tsukune is surprisingly easy to make at home.
Versatile: Serve them as an appetizer, a main dish with rice, or even as a party snack.
Customizable: Add your own twist by incorporating herbs, spices, or even a touch of chili for some heat.
Healthier Option: Made with lean chicken, these meatballs are a lighter alternative to traditional beef or pork versions.
Tips for Perfect Tsukune
Use Ground Chicken Thigh: For the juiciest meatballs, opt for ground chicken thigh instead of breast. The extra fat keeps them moist and flavorful.
Don’t Overmix: When combining the ingredients, mix just until everything is incorporated. Overmixing can make the meatballs dense.
Master the Tare Sauce: The glaze is key to Tsukune’s flavor. Simmer it until it thickens slightly, so it clings to the meatballs beautifully.
Grill or Pan-Fry: No grill? No problem! Tsukune can be cooked in a skillet or under the broiler for similar delicious results.
The Taste
Imagine biting into a tender, juicy chicken meatball with a slightly crispy exterior, glazed with a glossy, sweet-savory sauce.
The flavors are deeply umami, with hints of soy, mirin, and ginger, balanced by a subtle sweetness. It’s a harmonious blend that’s both comforting and exciting.
How to Serve
If you serve tsukune as meatballs without skewers, they’re just as delicious! You can enjoy them as a main dish with steamed rice and a side of pickles, or as an appetizer or snack.
Pair them with a dipping sauce like tare (a sweet-savory glaze) or ponzu, and garnish with sesame seeds, chopped scallions, or a squeeze of lemon for extra flavor. They also go great with a cold beer or sake!
How to Prepare Japanese Chicken Meatballs ‘Tsukune’
Prepare the sauce:
1. In a small bowl, whisk together the soy sauce, mirin, sugar, and cornstarch mixture. Set aside.
Make the meatball mixture:
2. Combine the ground chicken, spring onions, and grated ginger. Mix until smooth. Add the soy sauce, mirin, sesame oil, egg, and cornstarch. Mix well until everything is evenly incorporated.
Cook the meatballs:
3. Shape the mixture into 3.5–4 cm meatballs. Heat oil in a skillet over medium heat and fry until golden brown and cooked through, 8–10 minutes. Remove and set aside.
Coat the meatballs:
4. Return the meatballs to the skillet and toss them in the sauce until evenly coated. Remove from heat.
Tsukune is a dish that captures the essence of Japanese comfort food - simple, flavorful, and utterly satisfying. Whether you’re a seasoned cook or a beginner, this recipe is a fantastic way to bring a taste of Japan into your kitchen.
Japanese Chicken Meatballs ‘Tsukune’
These tsukune meatballs are absolutely amazing! The combination of ginger, sesame oil, and soy sauce gives them such a rich, savory flavor. The sauce is the perfect balance of sweet and tangy, and it coats the meatballs beautifully.
Prep Time: 5 min Cook Time: 15 min
Total Time: 20 min
Ingredients
For the meatballs:
400 g ground chicken
1 small egg
2 spring onions, finely chopped
1 garlic clove, minced
2 cm ginger, grated
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon mirin (substitute: dry sherry, sweet marsala or dry white wine)
vegetable oil, for frying
For the Sauce
50 ml soy sauce
50 ml mirin
1 tablespoon brown sugar
1 teaspoon cornstarch mixed with 1 teaspoon water (optional, for thickening)
To Serve:
1 egg yolk ultra-fresh (optional)
spring onions
Method
Prepare the Sauce:
1. In a small bowl, whisk together the soy sauce, mirin, and sugar. Set aside.
Make the Meatball Mixture:
2. In a large bowl, combine ground chicken, egg, green onion, garlic, ginger, soy sauce, sesam oil, and mirin. Mix until the ingredients are well incorporated.
3. Wet your hands to prevent sticking, then shape the mixture into small, oval-shaped meatballs or patties (about 1 to 2 tablespoons per meatball).
Cook the Meatballs:
4. Heat oil in a skillet over medium heat. Cook the meatballs for about 3–4 minutes on each side, until golden brown and nearly cooked through. Remove the meatballs and set aside.
Prepare the Sauce:
5. Discard excess oil: Carefully pour off any extra oil from the skillet, leaving just a thin coating if necessary to prevent sticking. Return the skillet to the heat and pour in the sauce mixture. Heat gently, stirring until the sugar dissolves.
6. Add the cornstarch and simmer for about a minute, stirring continuously until the sauce slightly thickens.
Coat the Meatballs:
7. Return the meatballs to the skillet and toss them in the sauce until evenly coated. Remove from heat.
Serve:
8. Serve the tsukune immediately. Optionally, garnish with sesame seeds, chopped scallions, or a squeeze of fresh lemon. For a traditional touch, serve with a raw egg yolk (ensure it’s organic and ultra-fresh).
Enjoy!
To eat is a necessity, but to eat intelligently is an art. ― François de la Rochefoucauld
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