Tsukune, Japanese-style chicken meatballs are soft and juicy and incredibly flavourful! These Japanese chicken meatballs are seasoned with fresh ginger, spring onions and sesame oil. A sweet soy sauce at the end of cooking gives the meatballs a glistening sweet, salty glaze snd delightful taste.
Prep Time: 5 minutes Cook Time: 10 min
Tsukune is a Japanese chicken meatball most often cooked yakitori style (skewered chicken) but also can be fried or baked.
Sometimes, Tsukune is covered in a sweet soy or yakitori tare, which is often mistaken for teriyaki sauce.
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 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. In a small bowl, whisk together the ingredients for the sauce. Set aside.
2. In a large bowl, place the ground chicken, spring onion and ginger. Using your hands, mix them together until the mixture is smooth.
3. Add soy sauce, mirin, sesame oil, egg, cornstarch and mix well.
4. 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.
5. In the same skillet, add the sauce ingredient. Cook until smooth and thick.
6. Add the meatballs and coat them in the sauce. 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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