Tsukune Japanese Meatballs with Homemade Yakitori Sauce
Tender and flavorful meatballs with aglossy, sweet-savory glaze. Rich umami from soy sauce and mirin with a subtleginger kick.
Servings 4 serving
Calories 352kcal
Ingredients
For the Meatballs (Tsukune):
- 1 pound ground chicken 450g
- 2 stalks green onions finely chopped
- 1 large egg
- ¾ cup panko breadcrumbs
- 1 tablespoon soy sauce
- 1 teaspoon ginger grated, 5g
- 2 tablespoon oil
For the Yakitori Sauce:
- ¼ cup soy sauce 60 mL
- ¼ cup mirin 60 mL
- 2 tablespoons sugar
- 2 tablespoons sake or water if needed (30 mL)
Instructions
- Make the Yakitori Sauce: In a small saucepan, combine soy sauce, mirin, sugar, and sake. Simmer over medium heat for 5–7 minutes until slightly thickened. Set aside.
- Prepare the Meatball Mixture: In a bowl, mix ground chicken, green onions, egg, panko, soy sauce, and grated ginger. Stir until well combined.
- Shape the Meatballs: With damp hands, form small meatballs or oval shapes (about 16 pieces).
- Cook the Meatballs: Heat a skillet over medium heat with a little oil. Sear meatballs for 3–4 minutes per side until golden and cooked through.
- Glaze with Yakitori Sauce: Pour yakitori sauce over the meatballs and simmer for 2–3 minutes, turning to coat evenly in the thick glaze.
- Serve: Serve hot with steamed rice or skewer them for a traditional touch.
Notes
Cooking tips:
- Use chicken thighs for extra juiciness, or a mix of thigh and breast.
- Wet hands help prevent sticking when shaping meatballs.
- Don’t overcook the glaze—it thickens quickly as it cools.
Nutrition
Calories: 352kcal | Carbohydrates: 22g | Protein: 25g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 1341mg | Potassium: 688mg | Fiber: 1g | Sugar: 11g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg
