Tsukune (Japanese Chicken Meatballs) Recipe

Lightly seasoned and grilled to perfection, the Tsukune (Japanese Chicken Meatballs) Recipe brings a taste of Japan to your table. These chicken meatballs are not only delicious but also versatile for many occasions, whether you’re hosting a backyard barbecue or looking for an easy weeknight dinner. The sweet and salty tare sauce elevates the flavors, making these skewered delights irresistible.

Why You’ll Love This Recipe

• Easy to Prepare: With simple ingredients and straightforward steps, anyone can whip up this dish in no time.
• Flavor Explosion: The combination of soy sauce, mirin, and garlic creates a rich umami flavor that is truly satisfying.
• Versatile Serving Options: Serve them as appetizers, main courses, or even as part of a bento box.
• Grill-Ready: Perfect for outdoor grilling or indoor broiling; these meatballs shine in any cooking method.
• Healthy Ingredients: Packed with protein from chicken and enriched with fresh ginger and garlic, they make for a nutritious meal.

Tools and Preparation

To create the perfect Tsukune, you’ll need some essential tools that make the process easier. Having the right equipment ensures your meatballs cook evenly and maintain their shape while grilling.

Essential Tools and Equipment

• Skewers
• Mixing bowl
• Grill or broiler
• Medium saucepan
• Fine-mesh strainer

Importance of Each Tool

• Skewers: Essential for threading the meatballs, they allow for even cooking on the grill.
• Mixing Bowl: A must-have for combining all ingredients thoroughly before shaping into meatballs.
• Grill or Broiler: Provides high heat needed to achieve that perfect char on your meatballs.
• Fine-Mesh Strainer: Ensures your tare sauce is smooth by removing any solids after cooking.

Ingredients

For this delightful Tsukune (Japanese Chicken Meatballs) recipe, gather the following ingredients:

For the Tare Sauce:

• 1/2 cup mirin
• 1/2 cup soy sauce
• 1/4 cup dark brown sugar
• 1 tablespoon apple juice vinegar
• 3 medium cloves of garlic, smashed and peeled
• 3 scallions, roughly chopped
• 1 (1-inch) piece of ginger, sliced
• 1 tablespoon whole black or white peppercorns

For the Meatballs:

• 1 1/2 pounds ground chicken thighs
• 1/2 cup panko bread crumbs
• 1/4 cup finely chopped scallions
• 1 large egg, lightly beaten
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons finely minced fresh garlic (about 2 medium cloves)
• 1 teaspoon toasted sesame oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper

How to Make Tsukune (Japanese Chicken Meatballs) Recipe

Step 1: Prepare the Tare Sauce

In a medium saucepan, combine the following ingredients:
– mirin
– soy sauce
– brown sugar
– apple juice vinegar
– garlic
– scallions
– ginger slices
– peppercorns

Bring to a boil over high heat. Reduce to simmer and whisk until thick and syrupy, about 45 minutes. Strain through a fine-mesh strainer and set aside.

Step 2: Make the Meatball Mixture

In a mixing bowl, add:
– ground chicken thighs
– panko bread crumbs
– finely chopped scallions
– lightly beaten egg
– finely grated fresh ginger
– finely minced fresh garlic
– toasted sesame oil
– kosher salt
– ground white pepper

Using your hands, mix until well combined. Shape into 1-inch meatballs and thread onto skewers.

Step 3: Prepare Your Grill

Light one chimney full of charcoal. Once lit and covered with gray ash:
– Pour out and spread coals evenly over the grill surface.
– Set cooking grate in place; cover grill and preheat for about 5 minutes.
– Clean and oil grilling grate.

Carefully transfer skewers to grill while supporting meatballs from below. Grill each side until well browned—about 3–4 minutes per side.

Step 4: Glaze with Tare Sauce

Brush tare sauce generously over meatballs. Cook for an additional 15–30 seconds. Remove skewers to a plate; brush lightly with sauce again. Allow resting for 5 minutes before serving immediately.

Enjoy your homemade Tsukune (Japanese Chicken Meatballs)!

How to Serve Tsukune (Japanese Chicken Meatballs) Recipe

Serving Tsukune is all about enhancing its delicious flavors while keeping the presentation appealing. Here are some serving suggestions that will elevate your dining experience.

With Steamed Rice

• Serve the meatballs over a bed of fluffy steamed rice for a comforting meal. The rice absorbs the tare sauce, making it even more flavorful.

Accompanied by Grilled Vegetables

• Pair with seasonal grilled vegetables such as bell peppers, zucchini, and asparagus. Their smokiness complements the savory meatballs perfectly.

In a Lettuce Wrap

• Use crisp lettuce leaves to create fresh wraps filled with Tsukune, garnished with sliced scallions and a drizzle of tare sauce for an interactive meal.

Alongside Pickled Vegetables

• Offer a side of tangy pickled vegetables to balance the richness of the meatballs. The acidity cuts through the sweetness of the tare sauce beautifully.

As Part of a Japanese Platter

• Create a Japanese-inspired platter with sushi, edamame, and Tsukune. This variety will delight guests and offer different textures and flavors.

On Skewers for Easy Eating

• Keep them on skewers for casual gatherings or picnics. It makes for easy serving and eating while socializing!

How to Perfect Tsukune (Japanese Chicken Meatballs) Recipe

Perfecting your Tsukune can make all the difference in taste and texture. Here are some essential tips to follow.

• Use Fresh Ingredients: Fresh herbs, ginger, and garlic will enhance flavor significantly compared to dried alternatives.
• Grill at High Heat: A hot grill ensures that you get those beautiful char marks while keeping the meatballs juicy inside.
• Don’t Overmix: When combining ingredients, mix just until combined to keep the meatballs tender rather than dense.
• Experiment with Toppings: Add toppings like sesame seeds or chopped scallions after grilling for extra texture and visual appeal.
• Rest Before Serving: Allowing cooked meatballs to rest for a few minutes helps redistribute juices, making them more flavorful.
• Adjust Sauce Consistency: If your tare sauce is too thick or thin, adjust it by simmering longer or adding a bit more water or broth.

Best Side Dishes for Tsukune (Japanese Chicken Meatballs) Recipe

Pairing side dishes with your Tsukune can take your meal to new heights. Here are some excellent options that complement these tasty chicken meatballs.

1. Miso Soup: A warm bowl of miso soup adds umami richness that pairs well with chicken.
2. Edamame: Lightly salted edamame beans provide a healthy snack option that balances out the meal.
3. Japanese Cucumber Salad: This refreshing salad made with cucumbers and rice vinegar offers crunch and acidity.
4. Steamed Broccoli: Simple steamed broccoli adds color and nutrition without overpowering the main dish.
5. Fried Rice: A flavorful fried rice dish can serve as a hearty side that absorbs any extra tare sauce beautifully.
6. Seaweed Salad: Nutritious and slightly tangy seaweed salad brings an interesting contrast in flavor and texture.
7. Sweet Potato Wedges: Baked sweet potato wedges add natural sweetness which pairs nicely with savory meatballs.
8. Sushi Rolls: A couple of sushi rolls can complement the meal while providing additional flavors from different fillings.

Common Mistakes to Avoid

When making Tsukune, it’s easy to overlook some key details. Here are common mistakes and tips to avoid them:

• Using the wrong meat: Make sure to use ground chicken thighs for juiciness. Other meats can dry out or not provide the same flavor.
• Skipping the tare sauce: This sweet and salty glaze is essential for authentic flavor. Don’t skip this step; it enhances the overall taste of your meatballs.
• Overcooking on the grill: Keep an eye on your meatballs to prevent them from becoming dry. Grill until just browned on all sides, then apply the tare sauce.
• Not letting meatballs rest: Allowing Tsukune to rest enhances their juiciness. Let them sit for a few minutes after grilling before serving.
• Ignoring ingredient quality: Use fresh ingredients like ginger and garlic for maximum flavor. Stale ingredients will diminish your dish’s taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store cooked Tsukune in an airtight container.
• They can be kept in the refrigerator for up to 3 days.

Freezing Tsukune (Japanese Chicken Meatballs) Recipe

• Allow cooked meatballs to cool completely before freezing.
• Place in a freezer-safe bag or container; they can last up to 3 months.

Reheating Tsukune (Japanese Chicken Meatballs) Recipe

• Oven: Preheat to 350°F (175°C). Place meatballs on a baking sheet and heat for about 10-15 minutes until warmed through.
• Microwave: Place meatballs on a microwave-safe plate, cover, and heat on medium power for about 2-3 minutes or until hot.
• Stovetop: Heat in a skillet over medium-low heat, turning occasionally until heated through.

Frequently Asked Questions

Here are some frequently asked questions about the Tsukune (Japanese Chicken Meatballs) Recipe that might help you out.

Can I use turkey instead of chicken in this Tsukune (Japanese Chicken Meatballs) Recipe?

Yes, ground turkey can be used as a leaner alternative to chicken while still providing great flavors.

What type of skewers should I use for grilling Tsukune?

Use bamboo skewers soaked in water or metal skewers. Soaking bamboo prevents burning during grilling.

How do I know when my Tsukune are done cooking?

The internal temperature should reach 165°F (75°C). They should be browned on all sides but not dry.

Can I make the tare sauce ahead of time?

Absolutely! The tare sauce can be made in advance and stored in an airtight container in the fridge for up to one week.

Final Thoughts

This Tsukune (Japanese Chicken Meatballs) Recipe offers a delightful mix of flavors and textures, making it perfect as an appetizer or main dish. You can easily customize it with different herbs or spices based on your preferences. Give this recipe a try; it’s sure to impress!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Tsukune (Japanese Chicken Meatballs)

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• Author: Aileen
• Total Time: 35 minutes
• Yield: Approximately 6 servings 1x

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Description

Elevate your dining experience with these Tsukune (Japanese Chicken Meatballs), a delightful combination of juicy ground chicken and a sweet, savory tare sauce. Perfect for any occasion, whether you’re hosting a backyard barbecue or preparing a quick weeknight dinner, these skewered meatballs are sure to impress. With easy preparation and versatile serving options, they can be enjoyed as appetizers or part of a main meal. The rich umami flavors of soy sauce and ginger make every bite irresistible.

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Ingredients

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• 1 1/2 pounds ground chicken thighs
• 1/2 cup panko bread crumbs
• 1/4 cup finely chopped scallions
• 1 large egg
• 2 teaspoons finely grated fresh ginger
• 3/4 cup soy sauce
• 1/4 cup dark brown sugar
• 1 tablespoon apple juice vinegar
• 3 medium cloves of garlic, smashed and peeled
• 3 scallions, roughly chopped
• 1 (1-inch) piece of ginger, sliced
• 1 tablespoon whole black or white peppercorns
• 1 teaspoon toasted sesame oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper

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Instructions

1. Prepare the tare sauce by combining soy sauce, brown sugar, apple juice vinegar, garlic, scallions, ginger, and peppercorns in a saucepan. Bring to a boil and simmer until thickened. Strain and set aside.
2. In a mixing bowl, combine ground chicken, panko bread crumbs, scallions, egg, ginger, garlic, sesame oil, salt, and white pepper. Mix until combined and shape into 1-inch meatballs.
3. Thread meatballs onto skewers. Grill on high heat for about 3–4 minutes per side until browned.
4. Brush with tare sauce during the last minute of grilling for added flavor.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Grilling
• Cuisine: Japanese

Nutrition

• Serving Size: 2 meatballs (100g)
• Calories: 210
• Sugar: 8g
• Sodium: 720mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 0g
• Protein: 22g
• Cholesterol: 85mg