How to Make Chicken Tsukune (Glazed Japanese Meatballs Skewers)

By Sudachi · 40 min

Ingredients

Instructions

1. Put the grated onion (squeezed firmly to remove its water), 250 g ground chicken, 5 thinly sliced perilla leaves, 1 tbsp Japanese mayonnaise, 1 tsp grated ginger, 1/2 tsp yellow miso paste, 1 tsp Chinese-style chicken bouillon powder, 2 tbsp potato starch and a pinch of ground black pepper in a large bowl.
2. Mix with a silicone spatula until evenly combined and sticky.
3. Divide into 5 equal pieces, or into 12–15 pieces for balls to make 4–5 skewers of 3 meatballs each. Oil your hands and shape into oblongs or balls, using a spoon on baking parchment if you prefer not to touch the mixture.
4. In a small bowl, mix 1 1/2 tbsp soy sauce, 1 1/2 tbsp mirin, 1 tsp red wine and 1 tbsp sugar. Set it by the stove.
5. Heat a pan over medium heat with a drizzle of oil. Add the tsukune and fry until lightly browned underneath, then flip and brown the other side.
6. When both sides are browned and the meat is cooked through, turn off the heat and pour in the sauce. Let it thicken in the residual heat, moving the tsukune around until coated all over.
7. Push the tsukune onto skewers and serve.

Summarized from Sudachi's video. Watch it for the details.

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