Tsukune Recipe – Juicy Japanese Chicken Meatball Skewers with Teriyaki Sauce
Tsukune: Japanese chicken meatball skewers with homemade teriyaki sauce. Easy, juicy and full of flavor. Perfect for grilling or BBQ!
Ingredients
Japanese Chicken Meatballs
- 1 pound ground chicken
- 2 eggs size L, slightly whisked
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 1 cup panko bread crumbs
- 2 tablespoons sunflower oil
Teriyaki Sauce
- 1 tablespoon fresh ginger grated
- ⅓ cup sake
- ½ cup Japanese soy sauce
- 1 tablespoon Mirin wine
- 1 tablespoon confectioners sugar
- ½ teaspoon cornstarch
- 1 tablespoon water
Ingredients you need per step are listed below the step in Italic
Instructions
Make the Chicken Meatballs
- In a large bowl, mix the ground chicken with eggs, salt, cornstarch, panko, and ginger. Knead gently until just combined.1 pound ground chicken, 2 eggs, ½ teaspoon salt, 1 tablespoon cornstarch, 1 cup panko bread crumbs
- Roll into balls, about 1 inch (2½ cm) in diameter.
- Place them on a cold plate, cover with plastic wrap, and chill in the fridge for at least 30 minutes. This helps them firm up and keeps them from falling apart during cooking.
Make the Teriyaki Sauce
- Combine the ginger, sake, soy sauce, mirin, and confectioner's sugar in a small saucepan. Bring to a low boil over medium heat.1 tablespoon fresh ginger, ⅓ cup sake, ½ cup Japanese soy sauce, 1 tablespoon Mirin wine, 1 tablespoon confectioners sugar
- In a separate bowl, stir together the cornstarch and water to make a smooth slurry.½ teaspoon cornstarch, 1 tablespoon water
- Once the sauce boils, add the slurry while stirring. Let it simmer for 5 minutes until it thickens slightly.
- Turn the heat to low to keep the sauce warm.
Grill the Skewers
- Heat up your grill pan or BBQ.
- Thread three chicken meatballs onto each skewer. Brush them lightly with sunflower oil.2 tablespoons sunflower oil
- Grill the skewers over medium heat, turning occasionally, until cooked through and golden brown.
- Dip the cooked skewers into the warm teriyaki sauce and serve immediately.
NOTES
1. Storage
- Uncooked meatballs:
- Refrigerator: Keep them covered in the fridge for up to 1 day.
- Freezer: To freeze, place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer bag or container. Good for up to 2 months.
- Cooked skewers:
- Refrigerator: Store in the fridge, covered, for up to 2 days.
- Freezer: Freeze in a sealed bag or container for up to 2 months.
Nutrition
Calories: 193kcal | Carbohydrates: 10g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 90mg | Sodium: 1092mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 59IU | Iron: 1mg
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