Japanese Chicken Meatballs (Tsukune)

A close-up view of a pair of wooden chopsticks being used to grasp a Japanese chicken meatball on a plate surrounded by other meatballs and steamed white rice.

Japanese Chicken Meatballs (Tsukune)

Course: Appetizer or Entree

Cuisine: Japanese

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 188kcal

Author: Kris Longwell

Tender, ginger-scented Japanese chicken meatballs are browned, cooked until juicy, and coated in a glossy sweet-savory glaze inspired by tsukune. Serve them over steamed rice for an easy dinner or with toothpicks as a tasty appetizer.

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Equipment

1 large skillet with lid preferably non-stick

Ingredients

For the Glaze

¼ cup soy sauce
¼ cup mirin
2 tablespoon water or sake
2 tablespoon brown sugar light or dark
1 teaspoon rice vinegar

For the Meatballs

1 lb ground chicken
½ cup Panko breadcrumbs
1 large egg
3 scallions thinly sliced
1 tablespoon fresh ginger finely minced or grated
2 cloves garlic finely minced
1 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon Kosher salt
¼ teaspoon black pepper
1 tablespoon vegetable oil

For Serving

steamed rice
scallions thinly sliced
1 tablespoon toasted sesame seed

Instructions

Make the Glaze

In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, and rice vinegar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer for 5–7 minutes, until slightly syrupy. It will thicken more as it cools. Set aside.
¼ cup soy sauce, ¼ cup mirin, 2 tbsp water, 2 tbsp brown sugar, 1 tsp rice vinegar

Make the Meatballs

In a large bowl, combine the ground chicken, panko, egg, scallions, ginger, garlic, soy sauce, sesame oil, salt, and pepper. Mix gently just until everything is evenly combined; overmixing can make the meatballs dense.
1 lb ground chicken, ½ cup Panko breadcrumbs, 1 large egg, 3 scallions, 1 tbsp fresh ginger, 2 cloves garlic, 1 tbsp soy sauce, 1 tsp sesame oil, ½ tsp Kosher salt, ¼ tsp black pepper
With damp hands, form the mixture into about 16 meatballs, roughly 1½ inches wide. If the mixture feels especially sticky, refrigerate it for 10–15 minutes before shaping.
Heat the neutral oil in a large nonstick or well-seasoned skillet over medium heat. Add the meatballs in a single layer, working in batches if needed. Brown them on several sides, turning gently, for about 5–6 minutes total.
1 tbsp vegetable oil
Add 2 tablespoons of water to the pan and cover. Cook for 5–7 minutes, turning once, until the centers reach 165°F (74°C).
Uncover and pour in about half of the tare. Gently turn the meatballs to coat, cooking for 1–2 minutes until the glaze clings to them. Add a splash of water if the sauce gets too thick. Save the remaining glaze for serving.
Spoon the meatballs and extra glaze over steamed rice. Garnish with scallions and sesame seeds
steamed rice, scallions, 1 tbsp toasted sesame seed

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Ground chicken with a little fat makes especially juicy meatballs; lean ground chicken or turkey can be used, but may be less tender.
Mix gently to avoid dense meatballs. If the mixture is sticky, chill it for 10–15 minutes before shaping.
Cook the meatballs to an internal temperature of 165°F (74°C).
Add the glaze near the end of cooking so its sugar doesn’t scorch. If it thickens too much, loosen it with a splash of water.
For a gluten-free version, use gluten-free panko and certified gluten-free tamari, and check the labels on all packaged ingredients.

Nutrition