📝 About This Recipe
Tsukune is a cornerstone of Japanese Izakaya culture, featuring succulent ground chicken meatballs glazed in a sweet and savory tare sauce. These skewers are traditionally grilled over binchotan charcoal, resulting in a smoky exterior and an incredibly juicy, textured interior thanks to the addition of crunchy cartilage or water chestnuts. Finished with a luscious soy-mirin reduction and served with a raw egg yolk for dipping, they offer a perfect balance of umami and elegance.
🥗 Ingredients
For the Meatballs
- 1 lb Ground Chicken Thigh (cold, preferably with some skin for fat content)
- 2 stalks Naganeghi or Scallions (finely minced)
- 1 tablespoon Fresh Ginger (grated)
- 1/4 cup Canned Water Chestnuts (finely chopped for crunch)
- 1/4 cup Panko Breadcrumbs
- 1/2 Large Egg (beaten)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Kosher Salt
- 1 tablespoon Potato Starch or Cornstarch
For the Tare (Glaze)
- 1/2 cup Soy Sauce (use high quality Japanese soy sauce)
- 1/2 cup Mirin
- 1/4 cup Sake
- 2 tablespoons Brown Sugar (packed)
- 1 piece Garlic Clove (smashed)
For Serving
- 2-4 Pasteurized Egg Yolks (for dipping)
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
- 1 tablespoon Neutral Oil (for greasing the pan or grill)
👨🍳 Instructions
-
1
If using bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning during the cooking process.
-
2
Prepare the Tare: In a small saucepan, combine soy sauce, mirin, sake, brown sugar, and the smashed garlic clove. Bring to a boil over medium-high heat.
-
3
Reduce the heat to low and simmer the sauce for 10-15 minutes, or until it has reduced by half and becomes syrupy. Remove the garlic and set aside to cool.
-
4
In a large chilled mixing bowl, combine the cold ground chicken, minced scallions, grated ginger, chopped water chestnuts, panko, half a beaten egg, sesame oil, salt, and starch.
-
5
Using your hand, mix the chicken vigorously in a circular motion for about 2-3 minutes until the mixture becomes pale and develops a tacky, paste-like consistency. This is crucial for the texture.
-
6
With lightly oiled hands, divide the mixture into 12 equal portions. Shape each into an oval or small log shape, roughly 2 inches long.
-
7
Thread each meatball onto a skewer. If the meat is too soft, refrigerate the skewers for 15 minutes to firm them up before cooking.
-
8
Heat a cast-iron grill pan or non-stick skillet over medium-high heat and lightly coat with neutral oil.
-
9
Place the skewers in the pan, ensuring they don't crowd. Cook for 3-4 minutes on the first side until a golden-brown crust forms.
-
10
Flip the skewers and cook for another 3-4 minutes. Ensure the chicken is cooked through (internal temperature of 165°F/74°C).
-
11
Once cooked, use a brush to generously apply the Tare glaze over the meatballs. Turn them frequently for 1 minute so the sugar in the sauce caramelizes without burning.
-
12
Remove from heat and give them one final brush of the glaze for a glossy, professional finish.
💡 Chef's Tips
Use cold ground chicken to prevent the fat from melting, which ensures a juicier meatball. Don't skip the 'kneading' step; mixing until the proteins bind creates the signature bouncy texture of authentic Tsukune. If you can't find chicken cartilage (nankotsu) for the authentic crunch, water chestnuts or finely diced lotus root are excellent substitutes. When grilling, keep a small bowl of water nearby to dampen the exposed parts of the skewers if they start to char too quickly.
🍽️ Serving Suggestions
Serve each skewer with a small individual ramekin containing a single raw, pasteurized egg yolk for dipping. Pair with a cold Japanese lager or a crisp, dry Sake to cut through the richness of the glaze. Accompany with a side of lightly charred Shishito peppers and steamed white rice. Provide a small dish of Shichimi Togarashi (seven-spice) or Sansho pepper for guests to sprinkle on top for extra heat and aroma.