Tsukune Teriyaki ~ Japanese Chicken Meatballs with a Teriyaki Glaze 鶏つくねの照り焼き

Tsukune Teriyaki

Sorry I know it’s been WAY too long since my last post. I returned from my yearly Spring trip back to our Tokyo home in April and I was a little depressed. Of course I’m always happy to return to Seattle, back in our beautiful Bellevue home that I love and hugging our sweet puppy Kenshin but I’m always a little sad leaving Japan. I’m sad leaving my friends that I reunite with every time I’m back in Tokyo (who I met through social media!) and all of the fabulous food! Yes that’s one of the real reasons I’m depressed. It takes me a couple months to get over it but planning my Fall trip helps. We are planning to go to Kyoto in the Fall and I’m very excited.

Every trip I take to Tokyo I try to think of a recipe that is easy to make and will bring a little bit of Japan back to all of you. One of my favorite things to eat when I’m in Tokyo is Yakitori. Yakitori are mini skewers of chicken & vegetables grilled over charcoal then dipped in a Teriyaki style glaze or sprinkled with sea salt. I have my favorites that I order over and over again at the Yakitori-ya or Yakitori restaurant and at the top of that list are Tsukune or the Chicken Meatballs.

I’ve taken my favorite Yakitori, Tsukune, and made it an easy to make at home dish that can be prepared in a single skillet! Tsukune make great appetizers or can be a perfect main dish too. Kids really love them and will eat them up in no time. I serve these with a dusting of Shichimi, a Japanese seven spice mixture, and raw egg yolks on the side to dip (both optional of course). I hope you love this dish as much as we do and I guarantee it will become a family favorite.

Ingredients: Serves 4

Meatball ingredients:

  • 1 pound Ground Chicken (I do a mix of dark & white meat but use whatever your preference is)
  • 1 large Egg
  • 1 Tablespoon Sake
  • 4 Tablespoons Panko bread crumbs
  • 1 teaspoon grated Ginger with the juice
    1/2 teaspoon salt
  • 2 Tablespoons Water

Tare (or Teriyaki Sauce) Ingredients:

  • 6 Tablespoons Soy Sauce
  • 6 Tablespoons Sake
  • 6 Tablespoons Mirin
  • 3 teaspoons Sugar
  • 1 Tablespoon Water
  • 2-3 Tablespoons Oil for frying (I use Canola oil)

For serving (optional):

Shichimi (Japanese Seven Spice Mix)

Raw Egg Yolks (from very fresh organic egg) for dipping. Raw egg yolks are often served with Tsukune at Yakitori restaurants in Japan.

Method:

In a medium size bowl combine the chicken meatball ingredients together and mix very thoroughly with your hands. Roll the chicken mixture into small meatballs or patties like mini hamburger sliders. The mixture is very wet & sticky so coat your hands in a little oil if doing by hand (I like to use a small ice cream scoop and drop them right into the skillet. That way they’re uniform in size and it doesn’t get all over your hands).

In a small bowl mix the Sauce ingredients together and set aside.

Heat the oil in a large skillet and fry the meatballs over medium heat. After browned on one side flip over, lower heat and cover. Continue to cook until meatballs are completely cooked inside then remove and set aside. You may need to fry them in two batches. Don’t crowd the pan.

In the same skillet add the Sauce ingredients over high heat, bring to a boil then lower to medium high heat and cook for about five minutes until slightly reduced & thickened. Add the Meatballs into the Sauce and continue to cook & toss so they’re completely coated in the Sauce .

Remove the Meatballs onto a plate and drizzle with the Sauce. You can even put the extra sauce on the side when serving. Serve with Shichimi & raw egg yolks on the side for dipping. Serve immediately.

Tsukune Teriyaki ~ Japanese Chicken Meatballs with a Teriyaki Glaze 鶏つくねの照り焼き
Serves: 4
 
Ingredients
  • Ingredients: Serves 4
  • Meatball ingredients:
  • 1 pound Ground Chicken (I do a mix of dark & white meat but use whatever your preference is)
  • 1 large Egg
  • 1 Tablespoon Sake
  • 4 Tablespoons Panko bread crumbs
  • 1 teaspoon grated Ginger with the juice
  • ½ teaspoon salt
  • 2 Tablespoons Water
  • Tare (or Teriyaki Sauce) Ingredients:
  • 6 Tablespoons Soy Sauce
  • 6 Tablespoons Sake
  • 6 Tablespoons Mirin
  • 3 teaspoons Sugar
  • 1 Tablespoon Water
  • 2-3 Tablespoons Oil for frying (I use Canola oil)
  • For serving (optional):
  • Shichimi (Japanese Seven Spice Mix)
  • Raw Egg Yolks (from very fresh organic egg) for dipping. Raw egg yolks are often served with Tsukune at Yakitori restaurants in Japan.
Instructions
  1. In a medium size bowl combine the chicken meatball ingredients together and mix very thoroughly with your hands. Roll the chicken mixture into small meatballs or patties like mini hamburger sliders. The mixture is very wet & sticky so coat your hands in a little oil if doing by hand (I like to use a small ice cream scoop and drop them right into the skillet. That way they're uniform in size and it doesn't get all over your hands).
  2. In a small bowl mix the Sauce ingredients together and set aside.
  3. Heat the oil in a large skillet and fry the meatballs over medium heat. After browned on one side flip over, lower heat and cover. Continue to cook until meatballs are completely cooked inside then remove and set aside. You may need to fry them in two batches. Don't crowd the pan.
  4. In the same skillet add the Sauce ingredients over high heat, bring to a boil then lower to medium high heat and cook for about five minutes until slightly reduced & thickened. Add the Meatballs into the Sauce and continue to cook & toss so they're completely coated in the
  5. Sauce .
  6. Remove the Meatballs onto a plate and drizzle with the Sauce. You can even put the extra sauce on the side when serving. Serve with Shichimi & raw egg yolks on the side for dipping. Serve immediately.

 

Comments

  1. I’d like to bake the meatballs. How would you do that?

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