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Tsukune (Japanese Chicken Meatballs)
Tsukune (Japanese Chicken Meatballs)
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Prep Time:
30 minutes
Cook Time:
12 minutes
Total Time:
42 minutes
Juicy ginger and miso flavored chicken meatballs, grilled to perfection in Japanese Tsukune recipe.
Ingredients:
  • 1 teaspoon vegetable oil
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 0.25 cup tamari
  • 0.25 cup cooking sake
  • 0.25 cup mirin
  • 2 tablespoons brown sugar
  • 1 teaspoon sesame seeds
  • 10.5 ounces ground chicken
  • 1 egg
  • 3 green onions, chopped
  • 0.5 carrot, grated
  • 0.25 cup panko bread crumbs, or to taste
  • 2 tablespoons red miso paste, or more to taste
  • 2 tablespoons grated ginger
  • 1 tablespoon potato starch
  • 1 tablespoon crumbled seaweed
  • 1 tablespoon tamari, or more to taste
  • 1 tablespoon cooking sake, or more to taste
  • 1 teaspoon soy sauce
  • 1 teaspoon white sugar, or more to taste
  • 1 teaspoon ground paprika, or more to taste
Instructions:
  • In a small pot over low heat, warm oil. Add 1 teaspoon each of ginger and garlic; sauté until lightly browned, approximately 2 minutes. Mix in 1/4 cup tamari, 1/4 cup sake, mirin, brown sugar, and sesame seeds. Let it simmer until the glaze slightly thickens, around 5 minutes.
  • In a large bowl, mix ground chicken, egg, green onions, carrot, bread crumbs, miso, 2 tbsp ginger, potato starch, seaweed, 1 tbsp tamari, 1 tbsp sake, soy sauce, white sugar, and paprika until a thick paste forms, about 5 minutes.
  • Preheat the grill to medium heat and lightly oil the grate.
  • Shape ground chicken mixture into palm-sized balls, then gently press them into patties. Grill until beautifully browned, about 3 to 4 minutes per side. Use a thermometer to ensure they reach at least 165°F (74°C) in the center.
  • Drizzle meatballs with glaze for a delectable finish.

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