Craving authentic Japanese flavors at home? This tasty Tsukune Recipe is perfect for you!
One of my first roles in the restaurant world was as a line cook at Oak & Coal, a modern Japanese yakitori restaurant in Costa Mesa, California. Our menu focused on the yakitori grill, featuring skewers such as wagyu beef, pork belly, jumbo prawns, chicken thigh, and scallion, with the tsukune skewer being the most popular among customers. For those unfamiliar, tsukune is simply a Japanese chicken meatball made from ground thigh and breast mixed with sliced scallions, shiso, garlic, ginger, soy sauce, and salt—that’s it! We glazed our tsukune with tare, the soy-based sauce used to marinade and glaze yakitori. It was cooked until lightly golden on the outside, while remaining moist and tender inside. We served it with a poached egg topped with a drizzle of extra tare sauce. Though the creamy, fatty poached egg might sound unusual, it complements the salty, savory flavor of the tsukune perfectly.
Last week, feeling nostalgic for my old job, I decided to make this recipe and it instantly transported me back to that kitchen. The incredibly tender chicken paired with the rich, savory tare glaze created a wave of delicious memories. While I’d normally recommend finding a good yakitori restaurant to try their tsukune, this homemade version will likely surpass anything you’ll find out there.
What is yakitori?
For those of you who don’t know, yakitori is a Japanese dish made of small pieces of chicken, usually thigh or breast meat, skewered on bamboo or metal sticks and grilled over charcoal. The skewers are typically seasoned with either salt or a sweet and savory glaze called tare. It is a popular street food and is also commonly available in izakayas (Japanese pubs) and dedicated yakitori restaurants. The name yakitori literally means “grilled bird,” and at many yakitori places, you’ll find the entire bird being used on the menu. You can get everything from chicken hearts, gizzards, neck, breast, and tsukune, all skewered and cooked over a charcoal grill. If you’re planning a trip to Japan, definitely try a few yakitori restaurants while you’re there!
How do I store leftovers?
If you’ve got tsukune leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat them, I recommend using the oven at 350°F for 8-10 minutes on a foil-lined baking sheet. Make sure to brush them with either tare sauce or oil to prevent drying. If you want to use the stovetop, you can heat in a lightly oiled pan over medium-low heat for 6-8 minutes, turning every 2-3 minutes. You can also use the microwave. Just be sure to cover the tsukune with a damp paper towel and heat in 30-second intervals for 1-2 minutes total. Whichever way you decide to reheat it, be sure to brush it with fresh tare sauce after reheating to restore the glossy coating.
Serving suggestions
While these tsukune taste amazing on their own, they’re even better when served alongside some side dishes. If you want to make a Japanese-inspired dinner, I recommend making a pot of Steamed Rice, some Pickled Daikon, this Smashed Cucumber Salad, and maybe even a plate of Gyozas. I also made this umami-packed Homemade Japanese Mayo on the side to dip the meatballs in! For dessert, you can make a batch of these delectable Butter Mochis or even Japanese Crêpes topped with whipped cream and fresh fruit.
Tsukune (Japanese Chicken Meatballs)
Ingredients
For Tare Sauce:
- 1/2 cup mirin
- 1/3 cup soy sauce
- 1/4 cup sake
- 3 tablespoons dark brown sugar
- 1 tablespoon sherry vinegar
- 4 garlic cloves smashed and peeled
- 3 scallions roughly chopped
- 1-inch piece ginger sliced
- 2 teaspoons whole peppercorns
For Chicken Meatballs:
- 1 1/2 pounds ground chicken thighs
- 1/2 cup panko bread crumbs
- 4 tablespoons finely chopped scallions
- 1 large egg lightly beaten
- 1 tablespoon freshly grated ginger
- 1 tablespoon minced garlic
- 1 small grated shallot
- 1 teaspoon toasted sesame oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 8-10 wooden skewers soaked in water for 30 minutes
Instructions
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Combine mirin, soy sauce, sake, dark brown sugar, sherry vinegar, smashed garlic, chopped scallions, ginger slices, and peppercorns in a medium saucepan. Bring to a boil over high heat, then reduce the heat and simmer until the mixture is thick and syrupy, about 45 minutes. Strain the sauce and set it aside.
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In a large bowl, combine ground chicken thighs, panko bread crumbs, chopped scallions, beaten egg, grated ginger, minced garlic, grated shallot, toasted sesame oil, kosher salt, and ground white pepper. Mix until evenly combined without overmixing to keep the texture light.
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With lightly oiled hands, form the mixture into 1-inch meatballs and thread them onto the soaked wooden skewers.
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Preheat your grill to medium-high (about 400°F). Place the skewered meatballs on the grill and cook for 3-4 minutes per side, turning carefully until the meatballs are well browned and reach an internal temperature of 165°F. During the last minute of cooking on each side, brush generously with the prepared tare sauce.
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Remove the skewers from the grill and let them rest for 5 minutes. Serve immediately with extra tare sauce on the side if desired.
Nutrition
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