Tsukune – Japanese-Style Chicken Meatballs

Tsukune, also known as Japanese-style chicken meatballs, are a popular dish in Japan. These delicious meatballs are made from ground chicken, mixed with aromatic seasonings such as soy sauce, ginger, and garlic.

In Japan the meatballs are grilled over charcoal, giving them a delicious smoky flavor.

Tsukune is often served on skewers and topped with a savory tare sauce, made from soy sauce, sugar, and mirin.

Tsukune is a popular street food in Japan. The dish can also be found in many izakayas or Japanese pubs and is often enjoyed as a snack or appetizer.

These Japanese-Style Chicken Meatballs are a delicious and satisfying dish that showcases the simplicity and rich depth of umami flavor in Japanese cuisine.

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It is a must-try for anyone looking to experience the delicious and authentic flavors of Japan.

Tsukune – Japanese-Style Chicken Meatballs

1/2 cup sake – can use rice vinegar

1/2 cup mirin

1/4 cup soy sauce

2 medium garlic cloves, 1 smashed and peeled, 1 finely grated

2 inch piece fresh ginger, 2 teaspoons finely grated, the remainder thinly sliced and bruised

1 pound ground chicken

4 scallions, minced, divided

1/3 cup panko breadcrumbs

1 large egg white

1 tablespoon toasted sesame oil

Ground black or white pepper

2 tablespoons neutral oil, such as avocado, plus more for oiling your hands

Line a rimmed baking sheet with kitchen parchment and mist with cooking spray; set aside.

Place a 12-inch nonstick skillet over medium-high heat, add and stir together the sake, mirin, soy sauce, smashed garlic and bruised ginger. Bring to a boil and cook, stirring often, until reduced to ⅓ cup, 6 to 8 minutes.

Remove and discard the garlic and ginger; transfer the mixture to a small bowl. Rinse out and dry the skillet. Set aside.

In a large bowl, combine the ground chicken, grated garlic, grated ginger, ¼ cup scallions, panko, egg white, sesame oil and ¼ teaspoon pepper.

Using a silicone spatula, vigorously stir and knead the mixture until well combined and sticky.

Using lightly oiled hands, divide the mixture into 16 portions (about 2 tablespoons each), form each into a ball and place on the prepared baking sheet. Lightly press each ball to slightly flatten it into a 1- to 1¼-inch round.

Return the skillet to stovetop over medium-high heat, add the neutral oil and heat until shimmering. Place the meatballs in the skillet, reduce to medium and cook until browned on the bottoms, about 4 minutes.

Flip each meatball and continue to cook, occasionally turning the meatballs until the centers reach 160 degrees, 5 to 7 minutes.

Remove meatballs from heat to a large plate. Clean any fat let behind from skillet.

Return skillet to heat. Add soy sauce mixture and allow to heat, about 30 seconds. Add cooked meatballs back to skillet and stir to coat meatballs.

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If desired, plate meatballs with coconut rice and sprinkle with remaining scallions.

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Try These Meatball Favorites

• Homemade Italian Style Meatballs
• Greek Chicken Meatballs With Spinach Orzo & Tzatziki Dipping Sauce
• Mexican Style Meatballs
• Asian Inspired Chicken Meatballs with a Lemongrass Ginger Dip

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