Tsukune (Japanese Chicken Meatballs) Recipe

Lightly seasoned chicken meatballs, known as Tsukune (Japanese Chicken Meatballs), offer a delightful mix of sweet and savory flavors. Perfect for weeknight dinners or weekend gatherings, this recipe showcases the unique taste of grilled chicken skewers paired with a delicious tare sauce. Whether served as an appetizer or a main course, these meatballs are sure to impress your family and friends.

Why You’ll Love This Recipe

• Easy to Prepare: With simple ingredients and straightforward steps, this recipe is perfect for cooks of all skill levels.
• Flavor Explosion: The combination of mirin, soy sauce, and ginger creates a rich flavor that tantalizes the taste buds.
• Versatile Dish: Enjoy Tsukune as a snack, main course, or party appetizer – it fits every occasion!
• Healthy Option: Made with ground chicken and packed with flavor, these meatballs are a lighter choice compared to traditional options.
• Grill Marks: The grilling process gives these meatballs an irresistible charred exterior that enhances their taste.

Tools and Preparation

To create the perfect Tsukune (Japanese Chicken Meatballs), you’ll need some essential tools. Having the right equipment will make your cooking experience smoother and more enjoyable.

Essential Tools and Equipment

• Grill
• Skewers
• Medium saucepan
• Mixing bowl
• Tongs

Importance of Each Tool

• Grill: Provides that smoky flavor and beautiful grill marks that make the meatballs mouthwatering.
• Skewers: Essential for threading the meatballs, allowing for even cooking on the grill.
• Medium saucepan: Used to prepare the tare sauce, ensuring it’s thick and flavorful.
• Mixing bowl: Perfect for combining all ingredients without mess.

Ingredients

Here’s what you’ll need to make Tsukune (Japanese Chicken Meatballs):

For the Tare Sauce

• 1/2 cup mirin
• 1/2 cup soy sauce
• 1/4 cup sake
• 1/4 cup dark brown sugar
• 1 tablespoon sherry vinegar
• 3 medium cloves of garlic, smashed and peeled
• 3 scallions, roughly chopped
• 1 (1-inch) piece of ginger, sliced
• 1 tablespoon whole black or white peppercorns

For the Meatballs

• 1 1/2 pounds ground chicken thighs
• 1/2 cup panko bread crumbs
• 1/4 cup finely chopped scallions
• 1 large egg, lightly beaten
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons finely minced fresh garlic (about 2 medium cloves)
• 1 teaspoon toasted sesame oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Tsukune (Japanese Chicken Meatballs) Recipe

Step 1: Make the Tare Sauce

Combine mirin, soy sauce, sake, dark brown sugar, sherry vinegar, smashed garlic cloves, roughly chopped scallions, sliced ginger, and peppercorns in a medium saucepan. Bring it to a boil over high heat. Once boiling, reduce to a simmer. Whisk everything together and cook until thickened into a syrupy consistency (approximately 45 minutes). Strain through a fine-mesh strainer. Set aside or store in an airtight container in the refrigerator until ready to use.

Step 2: Prepare the Meatball Mixture

In a mixing bowl, combine ground chicken thighs, panko bread crumbs, finely chopped scallions, lightly beaten egg, grated ginger, minced garlic, toasted sesame oil, kosher salt, and ground white pepper. Use your hands to mix until well combined. Form the mixture into 1-inch meatballs and carefully thread them onto skewers.

Step 3: Grill the Meatballs

Prepare your grill by lighting one chimney full of charcoal. Wait until all charcoal is lit and covered with gray ash before spreading it evenly over the charcoal grate. Place the cooking grate on top and preheat for about 5 minutes. Clean and oil the grilling grate. Carefully transfer your skewers onto the grill while supporting them from underneath to prevent meatballs from falling off. Grill one side until browned (around 3-4 minutes). Use tongs to rotate them and cook until browned on all sides (about another 6-7 minutes total).

Step 4: Apply Tare Sauce

Brush tare sauce generously over each skewer of meatballs. Allow them to cook for an additional 15-30 seconds after saucing. Transfer skewers onto a plate or serving dish; brush with sauce again lightly before letting them rest for about 5 minutes. Serve immediately!

How to Serve Tsukune (Japanese Chicken Meatballs) Recipe

Serving Tsukune is all about enhancing the flavors of these delicious chicken meatballs. Pair them with complementary dishes and sauces to create a delightful meal that captures the essence of Japanese cuisine.

Skewered Presentation

• Use bamboo skewers to serve Tsukune directly from the grill for an authentic look.
• Garnish with sesame seeds for added texture and flavor.

Dipping Sauces

• Tare Sauce: Brush extra tare sauce over the meatballs for a rich, sweet glaze.
• Spicy Mayo: Mix mayonnaise with Sriracha for a creamy, spicy complement.

Fresh Vegetables

• Cucumber Salad: Serve alongside a refreshing cucumber salad dressed with rice vinegar.
• Pickled Vegetables: Offer pickled daikon or radishes to balance the savory flavors of Tsukune.

Rice Accompaniment

• Steamed Rice: A bowl of fluffy steamed rice absorbs the delicious juices from the meatballs.
• Fried Rice: Serve with flavorful fried rice mixed with vegetables for a hearty option.

How to Perfect Tsukune (Japanese Chicken Meatballs) Recipe

To create the best Tsukune, focus on technique and ingredient quality. Here are some helpful tips to ensure your meatballs turn out perfect every time.

• Use Ground Thighs: Opt for ground chicken thighs instead of breast for juicier meatballs.
• Don’t Overmix: Gently mix the ingredients; overmixing can lead to tough meatballs.
• Preheat Your Grill: Ensure your grill is hot before placing the skewers on it for even cooking and nice grill marks.
• Rotate Skewers Frequently: Turn your skewers regularly while grilling to achieve consistent browning on all sides.
• Let Them Rest: Allow cooked meatballs to rest before serving; this helps retain their moisture.
• Experiment with Flavors: Feel free to adjust seasonings in the tare sauce or add herbs for a unique twist.

Best Side Dishes for Tsukune (Japanese Chicken Meatballs) Recipe

Pairing side dishes with Tsukune enhances your meal experience. These options will balance flavors and textures beautifully.

1. Miso Soup: A warm bowl of miso soup adds depth and complements the savory taste of Tsukune.
2. Edamame Beans: Lightly salted edamame provide a healthy, protein-packed snack alongside main dishes.
3. Seaweed Salad: This fresh salad offers a crisp texture that contrasts well with grilled meatballs.
4. Japanese Potato Salad: Creamy potato salad brings comfort and pairs nicely with grilled flavors.
5. Grilled Vegetables: Seasonal vegetables like zucchini or bell peppers can be grilled alongside Tsukune for added color and nutrients.
6. Rice Balls (Onigiri): Flavorful rice balls filled with pickled plum or salmon make an excellent, portable side option.

Common Mistakes to Avoid

Making Tsukune (Japanese Chicken Meatballs) can be simple, but some common mistakes can affect the final result. Here are a few pitfalls to watch out for:

• Bold seasoning: Over-seasoning the chicken mixture can make the meatballs too salty or overpowering. Stick to the recommended measurements for a balanced flavor.
• Bold meatball size: Forming meatballs that are too large can lead to uneven cooking. Aim for 1-inch meatballs for consistent results.
• Bold grill temperature: Cooking on a grill that’s not hot enough may cause the meatballs to fall apart. Ensure your grill is preheated before adding the skewers.
• Bold tare sauce timing: Applying tare sauce too early can burn it during grilling. Brush it on in the last minute of cooking for a perfect glaze.
• Bold storage methods: Not storing leftover meatballs properly can ruin their texture. Use airtight containers to keep them fresh longer.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Tsukune in an airtight container.
• They will last up to 3 days in the refrigerator.

Freezing Tsukune (Japanese Chicken Meatballs) Recipe

• Place cooked and cooled meatballs in a freezer-safe container.
• They can be frozen for up to 3 months.

Reheating Tsukune (Japanese Chicken Meatballs) Recipe

• Oven: Preheat oven to 350°F (175°C). Place meatballs on a baking sheet and heat for about 10-15 minutes until warmed through.
• Microwave: Heat meatballs in a microwave-safe dish for 1-2 minutes, checking every 30 seconds until hot.
• Stovetop: Reheat in a skillet over medium heat, adding a splash of water or tare sauce to prevent drying out. Cook until heated through.

Frequently Asked Questions

What is Tsukune (Japanese Chicken Meatballs) made of?

Tsukune is primarily made from ground chicken thighs, panko bread crumbs, and seasonings like ginger and garlic, which give it rich flavor and texture.

How do I know when Tsukune is fully cooked?

You can check if Tsukune is fully cooked by ensuring it reaches an internal temperature of 165°F (74°C) using a meat thermometer.

Can I customize my Tsukune (Japanese Chicken Meatballs) Recipe?

Absolutely! You can add different spices or ingredients like chopped vegetables or herbs based on your taste preferences.

How do I serve Tsukune?

Tsukune is traditionally served on skewers with tare sauce brushed over them. You may also pair them with rice or salad for a complete meal.

What makes Tsukune different from regular meatballs?

Tsukune has a unique blend of Japanese flavors and is often grilled, giving it a distinct smoky taste compared to traditional meatballs that may be baked or fried.

Final Thoughts

This Tsukune (Japanese Chicken Meatballs) recipe offers a delightful mix of flavors and textures, making it perfect as an appetizer or main dish. Its versatility allows you to customize ingredients based on your preferences, whether you want it spicier, sweeter, or packed with greens. Give this recipe a try and enjoy the deliciousness of homemade Japanese grilled meatballs!

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Tsukune (Japanese Chicken Meatballs)

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Experience the delightful flavors of Tsukune, traditional Japanese chicken meatballs that are perfect for any occasion. Made from juicy ground chicken thighs and seasoned with a blend of mirin, soy sauce, and ginger, these meatballs are grilled to perfection and brushed with a sweet tare sauce. Whether you serve them as a delicious appetizer at your next gathering or as a satisfying main dish for a weeknight dinner, Tsukune is sure to impress family and friends alike. Their smoky flavor and tender texture, combined with a hint of sweetness, create a culinary experience that transports you straight to Japan.

• Total Time: 35 minutes
• Yield: Serves 4 (8 skewers)

Ingredients

• Ground chicken thighs
• Panko bread crumbs
• Mirin
• Soy sauce
• Ginger
• Garlic
• Tare sauce ingredients (dark brown sugar, sake)

Instructions

1. Make the Tare Sauce: In a saucepan, combine mirin, soy sauce, sake, dark brown sugar, garlic, scallions, ginger, and peppercorns. Boil then simmer until thickened.
2. Prepare Meatballs: Mix ground chicken, panko breadcrumbs, scallions, egg, ginger, garlic, sesame oil, salt, and white pepper in a bowl. Form into 1-inch meatballs and thread onto skewers.
3. Grill Meatballs: Preheat grill; cook meatballs on each side until browned (about 10 minutes total). Brush with tare sauce during the last minute.
4. Serve: Let rest briefly before serving with extra tare sauce.

• Author: Natalia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Grilling
• Cuisine: Japanese

Nutrition

• Serving Size: 2 skewers (120g)
• Calories: 220
• Sugar: 6g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 80mg

Keywords: Use ground chicken thighs for juicier meatballs. Rotate skewers regularly for even cooking. Customize by adding herbs or spices to the mixture.