Name: Tsukune (Japanese Chicken Meatball Skewers)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Chicken Meatballs; 500 g Ground chicken (preferably a mix of thigh and breast); 1 Egg; 1/4 cup Panko breadcrumbs; 2 tbsp Soy sauce; 1 tbsp Sake (optional); 1 tbsp Sugar; 2 stalks Green onion (chopped); 1 tsp Grated ginger; Salt and pepper (to taste); Tare Sauce; 4 tbsp Soy sauce; 4 tbsp Mirin; 2 tbsp Sugar; 2 tbsp Sake (optional); Other; 1 tbsp Vegetable oil (for grilling); 8-10 Skewers (soaked in water if wooden)

Table of Contents

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What is Tsukune?
Ingredients for Tsukune
Kitchen equipment is needed.
Step-by-Step Tsukune Recipe
Tips and Tricks for Perfect Tsukune
Serving Suggestions for Tsukune
Nutritional Information
Variations of Tsukune
FAQ
Who Should Skip This Recipe?

What is Tsukune?

Tsukune (Japanese Chicken Meatball Skewers) refers to delicious Japanese chicken meatball skewers, often grilled over charcoal for a smoky flavor. These skewers are a popular item at yakitori restaurants and a staple in Japanese cuisine. Coated with a savory and sweet tare sauce, recipe offers a perfect balance of flavors that’s difficult to resist.

I remember tryingit for the first time at a bustling street market in Kyoto. The aroma of grilled chicken and the glossy glaze of tare sauce created an unforgettable experience. Here’s how you can recreate that magic at home.

Ingredients:

Ingredient	Quantity	Notes
Ground chicken	500 g	I would prefer a blend of thigh and breast.
Egg	1	Helps bind the mixture
Panko breadcrumbs	1/4 cup	Adds a tender texture
Soy sauce	2 tbsp	For a hint of umami flavor
Sake	1 tbsp	Optional: enhances the depth of flavor.
Sugar	1 tbsp	Balances the savory flavors
Green onion (chopped)	2 stalks	Adds freshness
Grated ginger	1 tsp	For subtle warmth and aroma
Salt and pepper	To taste	Adjust to preference.
Vegetable oil	1 tbsp	For grilling or frying
Skewers	8-10	Soaked in water, if wooden.

Tare Sauce:

Ingredient	Quantity	Notes
Soy sauce	4 tbsp
Mirin	4 tbsp	Sweet Japanese cooking wine
Sugar	2 tbsp
Sake	2 tbsp	Optional for depth.

Kitchen equipment is needed.

Mixing bowl
Skewers (bamboo or metal)
Grater (for ginger)
Grill or stovetop grill pan
Saucepan (for tare sauce)
Brush (for basting sauce)
Tongs (for turning skewers)

Tips and Tricks of Tsukune (Japanese Chicken Meatball Skewers)

Use fresh ginger for the best aroma.
If you’re not grilling, you can cook the meatballs in a frying pan and then skewer them afterward.
Keep a bowl of water handy to wet your hands when shaping the chicken mixture—this prevents sticking.
Double the tare sauce recipe to use as a dipping sauce on the side.

Serving Suggestions:

Serve with steamed rice and pickled vegetables for a complete meal.
Pair with a chilled glass of Japanese beer or green tea.
Garnish with sesame seeds or chopped green onions for extra flavor and presentation.

Nutritional Information

Per skewer (approximate)

Calories: 120
Protein: 12g
Carbohydrates: 6g
Fat: 5g
Sodium: 320 mg

Variations:

Spicy: Add chili flakes or a dash of sriracha to the chicken mixture.
Cheese-Stuffed: Insert small cubes of cheese into the center of each meatball for a gooey surprise.
Vegetarian: Substitute ground chicken with firm tofu and finely chopped mushrooms.

FAQ

A: Yes, you can use turkey instead of chicken.
A: Absolutely! Ground turkey works as a fantastic alternative.

A: You can store leftover tsukune in an airtight container in the refrigerator for up to 3 days.
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or pan before serving.

A: Yes, you can bake tsukune instead of grilling.
A: Yes! Bake at 375°F (190°C) for 15-20 minutes, basting with tare sauce halfway through.

Who Should Skip This Recipe?

Those allergic to soy products.
People are following low-sodium diets because of soy sauce consumption.
People are avoiding added sugars in their diet.

What Do You Think?

Have you tried making this recipe at home? Let me know how it turned out in the comments below! If you enjoyed this recipe, don’t forget to check out other Japanese-inspired dishes on the blog.