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Chicken Tsukune

Savory Chicken Tsukune: Irresistible Japanese Meatballs

Delight in these Chicken Tsukune, Japanese glazed meatballs that mix savory flavors and spices, perfect for appetizers or light meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 meatballs
Course: Appetizers
Cuisine: Japanese
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 cup Grated Onion Make sure to drain to avoid sogginess.
  • 1 pound Ground Chicken You can use chicken breast or thigh.
  • 5 leaves Perilla Leaves (Shiso) Substitute with basil or mint for a different taste.
  • 2 tablespoons Japanese Mayonnaise You can replace it with regular mayonnaise if unavailable.
  • 1 tablespoon Ginger Freshly grated is recommended for the best flavor.
  • 1 tablespoon Yellow Miso Paste Can be replaced with soy sauce for a gluten-free option.
  • 1 teaspoon Chinese-Style Chicken Bouillon Powder Alternate with vegetable broth for a milder taste.
  • 2 tablespoons Potato Starch (Katakuriko) You can use tapioca starch as a substitute.
  • 1 teaspoon Ground Black Pepper Adjust to taste for desired spice level.
  • 2 tablespoons Cooking Oil Canola or vegetable oil works as alternatives.
  • 6 pieces Bamboo Skewers Omit if not using skewers.
  • 1 each Pasteurized Egg Yolk Serve as a condiment on the side.
For the Sauce
  • 2 tablespoons Soy Sauce Mix with mirin and sugar for a sweet balance.
  • 1 tablespoon Mirin It harmonizes beautifully with the soy sauce.
  • 1 tablespoon Red Wine You can use cooking sake as a substitution.
  • 1 tablespoon Sugar Adjust according to your sweetness preference.

Equipment

  • Skillet
  • Bowl
  • Spatula

Method
 

Step‑by‑Step Instructions for Chicken Tsukune
  1. Start by grating the onion and draining it thoroughly to avoid a soggy mixture. Set it aside in a bowl.
  2. In a large mixing bowl, combine the drained onion with the ground chicken, chopped perilla leaves, mayonnaise, freshly grated ginger, yellow miso paste, chicken bouillon powder, potato starch, and ground black pepper. Mix until well combined and slightly sticky.
  3. Divide the mixture into five equal portions and shape each portion into elongated meatballs or balls.
  4. Heat a non-stick skillet over medium heat and add a splash of cooking oil. Place the shaped Chicken Tsukune into the skillet and cook for about 2-3 minutes on each side until golden brown.
  5. Prepare the glaze by whisking together soy sauce, mirin, red wine, and sugar. Once the meatballs are browned, pour the sauce into the skillet and gently stir to coat the meatballs.
  6. Optionally skewer the Chicken Tsukune using bamboo skewers and serve with a side of raw egg yolk for dipping.

Nutrition

Serving: 1meatballCalories: 120kcalCarbohydrates: 5gProtein: 10gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 300mgPotassium: 150mgSugar: 1gVitamin A: 100IUVitamin C: 2mgCalcium: 10mgIron: 1mg

Notes

Ensure to drain the onion thoroughly and use cold ingredients for the best texture.

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