Authentic Japanese chicken meatballs, called Tsukune, are soft, juicy, and incredibly flavourful! Fresh ginger, spring onions, and sesame oil add flavor to these Japanese chicken meatballs. A sweet soy sauce glaze at the end of cooking gives the meatballs a glistening sweet and salty taste. You will love this recipe!
Tsukune is a Japanese chicken meatball most often cooked yakitori style (skewered chicken) but also can be fried or baked.
Prep Time: 5 min
Cook Time:15 min
Total Time: 20 min
400 g ground chicken
2 spring onions (scallions), finely chopped
2 cm ginger, grated
1 tablespoon soy sauce
1 tablespoon mirin ( substitute: dry sherry, sweet marsala or dry white wine)
1 teaspoon sesame oil
1 small egg
1 teaspoon cornstarch
vegetable oil, for frying
For the Sauce
50 ml soy sauce
50 ml mirin
1 tablespoon brown sugar
1 tablespoon oyster sauce (optional)
1 garlic clove, minced
1 egg yolk ultra-fresh
1 egg yolk, organic and ultra- fresh
1. In a small bowl, whisk together the ingredients for the sauce. Set aside.
2. In a large bowl, mix together the ground chicken, spring onion and ginger until the mixture is smooth. Add soy sauce, mirin, sesame oil, egg, cornstarch and mix well.
3. In a skillet, heat the oil over medium heat. Form meatballs about the 3,5 - 4 cm. Fry the meatballs until they are browned on all sides and cooked through.
4. In the same pan in which you fried the meatballs, combine the ingredients for the sauce. Cook for 3-4 minutes until the sauce is thick and smooth. Add the meatballs to the sauce and coat. Serve immediately.
Note: Tsukune can be serve with a raw egg yolk. Make sure it is organic and ultra-fresh!
To eat is a necessity, but to eat intelligently is an art. ― François de la Rochefoucauld
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