Japanese Chicken Meatballs ‘Tsukune’
- felichiccuisine
- Jan 16
- 3 min read
Updated: May 7
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?
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.
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.
How to Prepare Japanese Chicken Meatballs ‘Tsukune’
Prepare the sauce:
✔ In a small bowl, whisk together the soy sauce, mirin, sugar, and cornstarch mixture. Set aside.
Make the meatball mixture:
✔ 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:
✔ 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:
✔ Return the meatballs to the skillet and toss them in the sauce until evenly coated.
✔ Remove from heat.
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!
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.
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.
Enjoy!
Have you tried making this Japanese Chicken Meatballs ‘Tsukune’ ? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
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