Embark on a culinary journey to Japan with these delectable Tsukune – juicy chicken meatballs glazed in a savory-sweet sauce. Whether served on skewers, nestled in a comforting soup, or as the star of a bento box, these versatile meatballs are sure to become a family favorite.

Follow The Directions

01

Step

2 mins

Prepare the Glaze: In a small saucepan, heat vegetable oil over low heat. Add minced ginger and garlic, sautéing until fragrant and lightly browned, about 2 minutes. Stir in tamari, sake, mirin, brown sugar, and sesame seeds. Simmer until the glaze thickens slightly, about 5 minutes. Remove from heat and set aside.

02

Step

5 mins

Combine Ingredients: In a large bowl, combine ground chicken, chopped green onions, grated carrot, panko bread crumbs, egg, red miso paste, grated ginger, potato starch, crumbled seaweed, tamari, sake, soy sauce, white sugar, and ground paprika. Mix thoroughly until a thick paste forms, about 5 minutes.

03

Step

5 mins

Shape the Meatballs: Roll the chicken mixture into balls, approximately the size of your palm. Gently flatten each ball into a patty shape.

04

Step

1 mins

Grill the Tsukune: Preheat an outdoor grill to medium heat and lightly oil the grate. Place the Tsukune patties on the preheated grill and cook until well-browned on the bottom, about 3-4 minutes. Flip and continue cooking until browned on the other side and cooked through, about 2-3 minutes. Ensure an instant-read thermometer inserted into the center of a meatball registers 165 degrees F (74 degrees C).

05

Step

7 mins

Glaze and Serve: Brush the prepared glaze generously over the cooked Tsukune just before serving. Serve hot, ideally over a bed of fluffy Japanese rice with a side of vibrant salad or sautéed enoki mushrooms.

For a deeper, richer flavor, consider using dark brown sugar in the glaze.
Adjust the amount of panko bread crumbs to achieve the desired consistency of the meatball mixture. You want it to be firm enough to hold its shape but still tender.
If you don't have an outdoor grill, you can pan-fry the Tsukune in a lightly oiled skillet over medium heat or bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until cooked through.
Feel free to customize the seasoning blend to your liking. A pinch of red pepper flakes can add a subtle kick, while a dash of sesame oil can enhance the nutty aroma.
Tsukune are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.