📝 About This Recipe
Transport your kitchen to the bustling alleys of Tokyo with these succulent, charcoal-kissed chicken meatballs. Infused with aromatic ginger, crunchy bits of cartilege or water chestnuts for texture, and a hint of miso, these skewers are the crown jewel of Japanese pub food. Each morsel is double-glazed in a savory-sweet 'Tare' sauce that caramelizes into a sticky, umami-rich coating that is simply irresistible.
🥗 Ingredients
For the Tsukune Meatballs
- 500 grams Ground Chicken Thigh (higher fat content ensures juiciness)
- 2 stalks Naganeghi or Scallions (finely minced)
- 1 tablespoon Fresh Ginger (grated into a paste)
- 2 pieces Shiitake Mushrooms (finely minced)
- 4 pieces Water Chestnuts (finely chopped for crunch)
- 1 large Egg White (to bind the mixture)
- 1 tablespoon Potato Starch (Katakuriko) (or cornstarch)
- 1 teaspoon White Miso Paste (for deep savory depth)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Salt and White Pepper (to taste)
For the Yakitori Tare (Glaze)
- 1/2 cup Soy Sauce (use Japanese Kikkoman or similar)
- 1/2 cup Mirin (sweet rice wine)
- 1/4 cup Sake (dry Japanese rice wine)
- 2 tablespoons Brown Sugar (adds a rich caramel color)
- 2 pieces Garlic Cloves (smashed)
For Serving
- 2-4 pieces Egg Yolks (pasteurized, for dipping)
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
- 10 pieces Bamboo Skewers (soaked in water for 30 minutes)
👨🍳 Instructions
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1
Prepare the Tare sauce first: 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 sauce for about 10-15 minutes, or until it has reduced by half and thickened into a syrupy consistency. Remove garlic and set aside.
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3
In a large chilled mixing bowl, combine the ground chicken, minced scallions, ginger, mushrooms, and water chestnuts.
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4
Add the egg white, potato starch, miso paste, sesame oil, salt, and white pepper to the chicken mixture.
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5
Using your hands or a wooden spoon, mix vigorously in a circular motion for 2-3 minutes until the mixture becomes pale and develops a sticky, paste-like texture (this ensures the meat doesn't fall off the skewers).
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6
Lightly grease your hands with oil. Take about 2 tablespoons of the mixture and form it into an oval, sausage-like shape around the top third of a soaked bamboo skewer.
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7
Place the prepared skewers on a parchment-lined tray and refrigerate for 20 minutes to help them firm up before grilling.
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8
Preheat your grill or a cast-iron grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
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9
Place the skewers on the grill. Cook for about 3-4 minutes on the first side without moving them, until they are lightly browned and firm enough to flip.
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10
Flip the skewers and cook for another 3 minutes. Once the meat is opaque and cooked through, use a brush to generously apply the Tare sauce.
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11
Flip again and grill for 30-60 seconds to caramelize the sauce. Repeat the glazing and flipping process 2-3 times until the skewers are dark, glossy, and slightly charred.
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12
Remove from heat and give them one final brush of the remaining Tare sauce for maximum shine.
💡 Chef's Tips
For the best texture, use ground chicken thigh rather than breast; the extra fat is essential for moisture. If the meat is too sticky to handle, keep a small bowl of cold water nearby to dampen your hands while shaping. To achieve the authentic 'crunch' found in Japanese Izakayas, you can substitute water chestnuts with finely minced chicken soft bone (cartilage). Don't skip the chilling step! Cold meat holds onto the skewer much better than room-temperature meat. Always soak bamboo skewers for at least 30 minutes to prevent them from burning on the grill.
🍽️ Serving Suggestions
Serve each skewer with a small ramekin containing a single raw, pasteurized egg yolk for dipping; it adds a luxurious, creamy finish. Pair with a cold, crisp Japanese lager or a dry sake to cut through the richness of the glaze. Offer a side of Shichimi Togarashi (seven-spice powder) for those who want an extra kick of heat. Serve alongside a simple sunomono (cucumber salad) to provide a refreshing, acidic contrast. Accompanied by a bowl of steamed short-grain white rice for a more filling meal.