Tsukune
Juicy and tender Japanese chicken meatballs on skewers, brushed with a sweet-salty tare glaze and finished with sesame seeds and scallions.
Ingredients
Main Ingredients
- 1 lb ground chicken (thigh meat is best — juicier)
- 1 large egg
- 1/4 cup panko breadcrumbs
- 2 tbsp finely chopped scallions (green onions), plus extra for garnish
- 1 tbsp grated fresh ginger
- 1 small garlic clove, grated or minced (optional)
- 1 tbsp soy sauce (for the meat mix)
- 1 tsp sesame oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 8 to 10 bamboo or metal skewers If using bamboo, soak for 20-30 minutes.
Tare Glaze
- 1/4 cup soy sauce
- 1/4 cup alcohol-free mirin If unavailable, substitute with extra sugar and a splash of rice vinegar.
- 2 tbsp dashi
- 2 tbsp granulated sugar or honey
For Finishing
- Toasted sesame seeds
- Optional: shichimi togarashi or extra scallions for serving
Instructions
Preparation
- Make the tare first by combining soy sauce, alcohol-free mirin, dashi, and sugar in a small saucepan. Bring to a simmer and cook for 6-8 minutes until slightly syrupy. Let cool.
- If using bamboo skewers, soak them for 20-30 minutes.
- In a bowl, combine ground chicken, egg, panko, scallions, ginger, (optional garlic), soy sauce, sesame oil, kosher salt, and black pepper. Mix until tacky.
- Wash your hands to prevent sticking, divide the mixture into 8-10 portions, and mold each around a skewer.
- Chill the skewers in the fridge for 15-30 minutes to firm up.
Cooking
- Preheat your grill to medium-high or set your broiler.
- Grill or broil the skewers for about 4-5 minutes per side, basting with tare as they cook.
- When they reach an internal temperature of 165°F (75°C), remove and brush with tare again.
- Top with sesame seeds and scallions, and serve hot.
Notes
Ground turkey can be used but may require added moisture. Skewers can be prepared up to 24 hours ahead and refrigerated.