📝 About This Recipe
Tsukune is the crown jewel of Japanese yakitori culture, a succulent chicken meatball that balances delicate textures with a smoky, charred exterior. These skewers are traditionally seasoned with fresh ginger and crunchy bits of cartilage or water chestnuts for a satisfying snap, then basted repeatedly in a sweet-savory 'Tare' glaze. Whether enjoyed at a smoky street-side stall in Shinjuku or at your own dinner table, these meatballs offer an irresistible explosion of umami and nostalgia.
🥗 Ingredients
For the Tsukune (Meatballs)
- 1 lb Ground Chicken Thigh (cold, preferably a mix of meat and skin for fat content)
- 3 stalks Scallions (finely minced)
- 1 tablespoon Fresh Ginger (grated into a paste)
- 1/4 cup Canned Water Chestnuts (very finely chopped for texture)
- 1/4 cup Panko Breadcrumbs
- 1 large Egg (lightly beaten)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon White Pepper (ground)
For the Yakitori Tare (Glaze)
- 1/2 cup Soy Sauce (Japanese dark soy sauce preferred)
- 1/2 cup Mirin (sweet Japanese rice wine)
- 1/4 cup Sake (dry Japanese rice wine)
- 2 tablespoons Light Brown Sugar (packed)
- 2 pieces Garlic Cloves (smashed)
For Serving
- 4 pieces Egg Yolks (pasteurized, served in individual small dipping bowls)
- 1 teaspoon Shichimi Togarashi (Japanese 7-spice powder)
- 8-10 pieces Bamboo Skewers (soaked in water for 30 minutes)
👨🍳 Instructions
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1
Prepare the Tare glaze: In a small saucepan, combine soy sauce, mirin, sake, brown sugar, and smashed garlic. Bring to a boil over medium-high heat.
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2
Reduce the heat to low and simmer the glaze for 10-15 minutes until it reduces by half and becomes syrupy. Remove the garlic and set the glaze aside to cool.
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3
In a large chilled mixing bowl, combine the ground chicken, minced scallions, grated ginger, chopped water chestnuts, panko, beaten egg, sesame oil, salt, and white pepper.
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4
Vigorously mix the chicken mixture by hand in a circular motion for 2-3 minutes until it becomes pale, sticky, and paste-like. This step is crucial for the correct 'bouncy' texture.
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5
Cover the bowl and refrigerate the mixture for at least 30 minutes. Chilling makes the meat easier to shape and prevents it from falling off the skewers.
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6
With wet hands to prevent sticking, divide the mixture into 8-10 equal portions. Shape each portion into an elongated oval or 3 small round balls.
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7
Carefully thread the meat onto the soaked bamboo skewers. If making elongated ovals, ensure the meat is centered and firmly pressed onto the stick.
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8
Preheat your grill (charcoal is best, but gas works) to medium-high heat. Lightly oil the grates to prevent sticking.
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9
Place the skewers on the grill. Cook for 3-4 minutes on the first side until the meat is opaque and has developed light grill marks.
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10
Flip the skewers and cook for another 3 minutes. At this stage, the meat should be mostly cooked through.
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11
Using a pastry brush, generously coat each skewer with the Tare glaze. Flip and grill for 30-60 seconds until the sauce bubbles and caramelizes.
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12
Repeat the glazing and flipping process 2-3 times to build up a thick, shiny, lacquered coating on the meatballs.
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13
Remove from the grill once the internal temperature reaches 165°F (74°C) and the glaze is dark and sticky.
💡 Chef's Tips
Use ground chicken thigh rather than breast; the higher fat content is essential to keep the meatballs moist under high heat. If the meat mixture feels too soft to skewer, you can poach the meatballs in simmering water for 2 minutes to firm them up before grilling. Always soak bamboo skewers for at least 30 minutes to prevent them from catching fire on the grill. Don't skip the 'kneading' phase of the meat; mixing until the proteins break down creates the signature springy texture of authentic Tsukune. For an extra authentic touch, finely mince a small amount of chicken soft bone (cartilage) to mix into the meat for a traditional crunch.
🍽️ Serving Suggestions
Serve each skewer with a raw, high-quality egg yolk for dipping; the yolk acts as a rich, creamy sauce for the salty glaze. Dust with Shichimi Togarashi (Japanese 7-spice) just before eating for a hit of citrus and heat. Pair with a cold, crisp Japanese lager or a dry sake to cut through the richness of the tare. Serve alongside a simple sunomono (cucumber salad) to provide a refreshing, acidic contrast. Accompanied by a bowl of steamed short-grain white rice to soak up any extra glaze.