Japanese chicken tsukune are flavorful skewered meatballs that are grilled or pan-seared and finished with a glossy, sweet-savory tare glaze. Traditionally served in izakayas (Japanese pubs), they’re tender, juicy, and full of umami, making them a delicious appetizer or part of a meal.

Why You’ll Love This Recipe

• Authentic Japanese flavor made with accessible ingredients
• Perfect balance of savory, sweet, and umami
• Juicy and tender texture with a satisfying caramelized glaze
• Ideal for grilling or cooking indoors
• Great for entertaining, appetizers, or bento boxes
• Customizable with different meats or sauces
• Kid-friendly and freezer-friendly
• Easy to prepare with minimal prep time
• Pairs well with rice, noodles, or salad
• A fun and elegant twist on traditional meatballs

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Meatballs

• Ground chicken
• Panko breadcrumbs
• Egg
• Green onions (finely chopped)
• Soy sauce
• Sake
• Sesame oil
• Grated ginger
• Salt and pepper

For the Glaze (Tare Sauce)

• Soy sauce
• Mirin
• Sake
• Sugar

Directions

1. In a large bowl, combine ground chicken, panko breadcrumbs, egg, chopped green onions, soy sauce, sake, sesame oil, grated ginger, salt, and pepper. Mix until fully incorporated.
2. Shape the mixture into small oval or round patties. Optionally, thread them onto soaked bamboo skewers.
3. Heat a nonstick skillet or grill pan over medium heat and lightly oil the surface.
4. Cook the skewers for about 4–5 minutes per side, or until they are golden brown and fully cooked through.
5. While the meatballs are cooking, combine all the glaze ingredients (soy sauce, mirin, sake, sugar) in a small saucepan. Simmer for 3–4 minutes until slightly thickened.
6. Brush the cooked meatballs generously with the tare sauce.
7. Return the meatballs to the skillet or grill for another 1–2 minutes, turning to caramelize the glaze on all sides.
8. Serve immediately with extra sauce, rice, or vegetables.

Servings and timing

This recipe makes approximately 4 servings.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Use different protein: Substitute ground chicken with ground turkey, pork, or a mix of meats.
• Spicy version: Add a dash of chili paste or togarashi to the meat mixture.
• No skewers: Cook as individual patties or mini meatballs without skewers.
• Add texture: Mix in finely chopped mushrooms or water chestnuts.
• Gluten-free: Use tamari instead of soy sauce and gluten-free panko.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium heat or microwave until heated through. Add a splash of water or leftover glaze if needed to prevent drying out.

For longer storage, freeze cooked tsukune (without glaze) for up to 2 months. Thaw in the refrigerator and reheat before adding glaze.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape them ahead of time. Store covered in the refrigerator for up to 24 hours before cooking.

What is tare sauce?

Tare is a sweet-savory glaze made from soy sauce, mirin, sake, and sugar. It’s commonly used in Japanese grilling and enhances the flavor of meats.

Can I bake tsukune instead of pan-frying?

Yes. Bake at 400°F (200°C) for about 18–20 minutes, flipping halfway through. Finish with glaze on the stovetop or under a broiler.

Are skewers necessary?

No. You can cook the meatballs without skewers and serve them as is or with toothpicks for appetizers.

Can I use chicken breast instead of ground chicken?

It’s best to use ground chicken thigh for juicier results, but breast can be used if combined with extra fat or oil.

How do I prevent the meatballs from sticking?

Lightly oil your hands when shaping and ensure the cooking surface is well-greased and preheated.

Can I double the recipe?

Yes, this recipe scales well. Double the ingredients proportionally and cook in batches as needed.

What should I serve with tsukune?

They pair well with steamed rice, pickled vegetables, or a simple cucumber salad.

Can I add vegetables to the meat mixture?

Yes, finely grated carrot, onion, or zucchini can be mixed in, but make sure to squeeze out excess moisture.

Is it safe to use raw egg in the mix?

Yes. The egg is fully cooked along with the meatballs, helping bind the mixture and adding moisture.

Conclusion

Japanese chicken tsukune is a delightful and flavorful dish that’s both simple and elegant. These skewered meatballs offer a satisfying blend of savory, sweet, and umami flavors, making them a versatile option for appetizers, bento boxes, or full meals. Easy to prepare and customizable to your taste, tsukune is a standout recipe that brings authentic Japanese comfort food right to your kitchen.

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