📝 About This Recipe
A cornerstone of the izakaya experience, Tsukune are tender, juicy chicken meatballs grilled over charcoal and lacquered with a savory-sweet tare glaze. Unlike standard meatballs, these feature a unique texture thanks to finely minced cartilage and aromatics like ginger and scallion. Every bite offers a perfect balance of smoky char, umami-rich sauce, and a melt-in-your-mouth consistency that is traditionally finished with a dip into a creamy raw egg yolk.
🥗 Ingredients
The Meatball Mix
- 1 lb Ground Chicken Thigh (high fat content is essential for moisture)
- 2 oz Chicken Cartilage (finely minced for authentic 'nankotsu' crunch; optional)
- 3 pieces Scallions (white and light green parts only, finely minced)
- 1 tablespoon Fresh Ginger (grated into a paste)
- 1/4 cup Panko Breadcrumbs (soaked in 1 tbsp of sake)
- 1/2 large Egg (beaten; use the other half for the glaze wash if desired)
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Toasted Sesame Oil
The Tare (Glaze)
- 1/2 cup Soy Sauce (use high-quality Japanese shoyu)
- 1/2 cup Mirin (sweet Japanese rice wine)
- 1/4 cup Sake (dry Japanese rice wine)
- 2 tablespoons Light Brown Sugar (packed)
- 1 piece Garlic Clove (smashed)
- 1/2 teaspoon Black Peppercorns (whole)
For Serving
- 4 pieces Egg Yolks (pasteurized, served in individual small dipping bowls)
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
👨🍳 Instructions
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1
If using bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
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2
Prepare the Tare: In a small saucepan, combine soy sauce, mirin, sake, brown sugar, smashed garlic, and peppercorns. Bring to a simmer over medium heat.
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3
Reduce the Tare: Let the sauce simmer for 10-15 minutes until it has reduced by half and becomes syrupy enough to coat the back of a spoon. Strain and set aside to cool.
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4
Prepare the Meat: In a large chilled bowl, combine the ground chicken, minced cartilage (if using), scallions, ginger paste, soaked panko, half an egg, salt, and sesame oil.
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5
Knead the Mixture: Use your hands to mix the chicken vigorously in a circular motion for 2-3 minutes until the proteins develop a sticky, paste-like consistency. This ensures the meatballs don't fall off the skewers.
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6
Chill: Cover the mixture and refrigerate for 20 minutes. Cold meat is easier to shape and holds onto the skewers better.
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7
Shape the Meatballs: Lightly oil your hands. Divide the mixture into 12 equal portions. Shape them into small oval 'footballs' or round balls, about 1.5 inches in diameter.
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8
Skewer: Carefully thread 2 or 3 meatballs onto each skewer. Gently squeeze them to ensure they are securely attached to the wood.
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9
Preheat the Grill: Set your grill to medium-high heat. If using a charcoal grill (ideal), wait until the coals are covered in grey ash. Lightly oil the grates.
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10
Initial Sear: Place the skewers on the grill. Cook for 3-4 minutes per side without touching them, allowing a nice crust to form. The meatballs should be cooked about 80% through.
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11
Glaze: Using a pastry brush, liberally coat the meatballs with the prepared Tare. Flip and grill for 1 minute. Repeat the glazing and flipping 2-3 more times until the meatballs are deeply caramelized and glossy.
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12
Final Check: Ensure the internal temperature reaches 165°F (74°C). The exterior should be dark mahogany and slightly charred in spots.
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13
Plating: Transfer the skewers to a platter. Serve immediately while hot and glistening.
💡 Chef's Tips
Always use ground chicken thigh rather than breast; the extra fat is the secret to a succulent Tsukune. Don't skip the kneading process; the 'sticky' texture is what prevents the meat from crumbling through the grill grates. If you can't find chicken cartilage, finely chopped water chestnuts provide a similar pleasant crunch. For the best glaze, apply it only in the final stages of cooking to prevent the sugars in the Tare from burning. Use a 'two-skewer' method (placing two sticks through the balls) if you find them spinning when you try to flip them.
🍽️ Serving Suggestions
Serve each plate with a single raw, pasteurized egg yolk in a small dish for dipping—the richness cuts the salty glaze perfectly. Pair with a cold, crisp Japanese lager or a dry Ginjo Sake to balance the savory umami. Offer a side of Shichimi Togarashi (seven-spice) or Sansho pepper for those who enjoy a citrusy heat. Serve alongside a simple Sunomono (cucumber salad) to provide a refreshing acidic contrast to the grilled meat. Accompany with steamed short-grain white rice if serving as a main meal.