japanese chicken meatballs (tsukune)
Using ground dark meat (chicken thighs) produces a much juicier meatball compared to using leaner ground chicken breast. The breadcrumbs and egg help the meatballs retain their shape and cling to the skewer throughout the grilling process. Also, they're less likely to fall apart on the grill if you let them get well browned on the first side before flipping to grill the other side. And a final brushing of the Tare Sauce will coat the slightly spicy meatballs in a sweet and salty glaze.
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prep time
20 Min
cook time
1 Hr
method
Grill
yield
4 (cooking time includes sauce preparation and grilling time)
Ingredients
- TARE SAUCE
- 1/2 cup mirin
- 1/2 cup low-sodium soy sauce
- 1/4 cup sake
- 1/4 cup dark brown sugar
- 1 tablespoon sherry vinegar
- 3 cloves garlic, peeled and smashed
- 3 - scallions (green onions), roughly chopped
- 1-inch - piece of ginger, sliced
- 1 tablespoon whole peppercorns (black or white)
- MEATBALLS
- 1 1/2 pounds ground chicken thighs
- 1/2 cup panko bread crumbs
- 1/4 cup finely chopped scallions (green onions)
- 1 large egg, lightly beaten
- 2 teaspoons finely grated ginger
- 2 teaspoons finely minced garlic (about 2 medium cloves)
- 1 teaspoon toasted sesame oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- EQUIPMENT NEEDED:
- 8-10 - wooden skewers, soaked in water for 30 minutes piror to use
How To Make japanese chicken meatballs (tsukune)
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Step 1For the Tare Sauce: Combine mirin, soy sauce, sake, brown sugar, sherry vinegar, garlic, scallions, ginger slices, and peppercorns in a medium saucepan. Bring to boil over high heat, then reduce to a simmer, whisk to combine, and cook until mixture is thick and syrupy, about 45 minutes. Strain through a fine mesh strainer. Set aside or store in an airtight container in the refrigerator until ready to use. While preparing meatballs, soak wooden skewers in water for 30 minutes (to prevent charring during grilling).
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Step 2For the Meatballs: Using hands, mix together chicken, bread crumbs, scallions, egg, ginger, garlic, sesame oil, salt, and white pepper until thoroughly combined. Form mixture into 1-inch meatballs and thread onto skewers.
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Step 3Heat grill to medium-high heat. Oil the grilling grate. Careful transfer skewers to grill, if necessary supporting meatballs from bottom to prevent them from falling off skewers. Grill until first side is well browned, about 3-4 minutes. Using tongs, rotate meatballs and cook until well browned on second side, about 2-3 minutes. Repeat for remaining two sides.
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Step 4Brush tare sauce all over meatballs and allow to cook for 15-30 seconds longer. Transfer skewers to a plate or serving dish, brush lightly with sauce again and let rest for 5 minutes. Serve immediately.
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