If you’re looking for a way to bring a touch of Japan into your kitchen, you’ll love making Tsukune (Japanese Chicken Meatballs) . They’re simple, flavorful, and sure to become a family favorite. One of my fondest memories of living in Manhattan is hosting small gatherings on our rooftop, where these meatballs were always a hit. Every time we fire up the grill now, the tradition continues — bringing back those cherished times.
Ready to dive into a new culinary adventure? Why not try this savory breakfast potatoes recipe next?
Why you’ll love this recipe
Crafting these Tsukune is a delightful way to explore new flavors while keeping things simple.
The ingredients are easy to find, and you might already have most of them in your pantry.
They’re a hit with kids and adults alike, making them perfect for family dinners.
Grilled to perfection, these meatballs are juicy and packed with flavor.
Ingredients
- 1/2 cup mirin
- 1/2 cup soy sauce
- 1/4 cup sake
- 1/4 cup dark brown sugar
- 1 tablespoon sherry 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 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
- 1 teaspoon toasted sesame oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
Step-by-step instructions
For the Tare Sauce:
- Combine mirin , soy sauce, sake, brown sugar, sherry vinegar, garlic, scallions, ginger slices, and peppercorns in a medium saucepan.
- Bring to a 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 and set aside or store in an airtight container in the refrigerator until ready to use.
For the Meatballs:
- In a bowl, 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.
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over the entire surface of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
- Carefully transfer skewers to grill, supporting meatballs from the bottom to prevent them from falling off skewers. Grill until the first side is well browned, about 3-4 minutes. Using tongs, rotate meatballs and cook until well browned on the second side, about 2-3 minutes. Repeat for remaining two sides.
- Brush 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.
Recipe tips & variations
Experiment with adding a little spicy mayo on the side for dipping.
You can substitute ground turkey if you prefer a different protein.
For a vegetarian twist, use firm tofu instead of chicken and adjust seasoning to taste.
Storage & reheating
Store leftover Tsukune in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a preheated oven at 350°F until warmed through, or in a microwave for a quick refresh.
FAQs
Can I make these meatballs without a grill? Absolutely! You can cook them in a skillet on the stovetop. Just be sure to get them nice and browned for that delicious flavor.
What can I use if I don’t have mirin or sake? You can substitute rice vinegar or a little white wine. It’ll change the flavor slightly, but will still taste great.
Can I make the meatballs ahead of time? Yes, form the meatballs and keep them covered in the fridge for up to a day before grilling them.
Recipes you may like
Looking for more ideas? Try my popular crescent roll breakfast recipes or the addictively delicious breakfast pizza recipe . They’re perfect for any occasion!
Enjoy making these Tsukune (Japanese Chicken Meatballs) , and let me know how your family likes them!
Tsukune: Japanese Chicken Meatballs
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Simple and flavorful Tsukune (Japanese Chicken Meatballs) recipe that will become a family favorite.
Ingredients
- 1/2 cup mirin
- 1/2 cup soy sauce
- 1/4 cup sake
- 1/4 cup dark brown sugar
- 1 tablespoon sherry 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 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
- 1 teaspoon toasted sesame oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
Instructions
- Combine mirin, soy sauce, sake, brown sugar, sherry vinegar, garlic, scallions, ginger slices, and peppercorns in a medium saucepan.
- Bring to a 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 and set aside or store in an airtight container in the refrigerator until ready to use.
- In a bowl, 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.
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over the entire surface of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
- Carefully transfer skewers to grill, supporting meatballs from the bottom to prevent them from falling off skewers. Grill until the first side is well browned, about 3-4 minutes. Using tongs, rotate meatballs and cook until well browned on the second side, about 2-3 minutes. Repeat for remaining two sides.
- Brush 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.
Notes
- Experiment with adding a little spicy mayo on the side for dipping.
- You can substitute ground turkey if you prefer a different protein.
- For a vegetarian twist, use firm tofu instead of chicken and adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving