Tsukune (Japanese Chicken Meatballs) Recipe

Lightly seasoned, juicy Tsukune (Japanese Chicken Meatballs) are perfect for grilling and make a delightful addition to any meal. This recipe combines tender ground chicken with a sweet and salty tare sauce, creating a dish that’s both flavorful and satisfying. Whether you’re hosting a backyard barbecue or looking for an easy weeknight dinner, these meatballs are sure to impress.

Why You’ll Love This Recipe

• Easy to Prepare: The simple ingredients come together quickly, making this recipe suitable for all skill levels.
• Flavorful Tare Sauce: The homemade tare sauce adds a delicious sweet and savory glaze that elevates the dish.
• Versatile Serving Options: Serve these meatballs as an appetizer, main course, or even in a bento box for lunch.
• Grill-Friendly: Perfectly suited for outdoor grilling, these meatballs are great for summer gatherings or family cookouts.
• Healthy Ingredients: Packed with protein from the chicken and fresh flavors from garlic and ginger, this dish is both wholesome and delicious.

Tools and Preparation

To make the best Tsukune, you’ll need some essential tools that will help ensure everything goes smoothly.

Essential Tools and Equipment

• Grill
• Mixing bowl
• Skewers
• Medium saucepan
• Fine-mesh strainer

Importance of Each Tool

• Grill: Provides the smoky flavor that enhances the taste of the meatballs as they cook.
• Mixing bowl: A large bowl allows you to combine all your ingredients evenly without mess.
• Skewers: These keep your meatballs intact during cooking, ensuring they grill evenly.
• Fine-mesh strainer: Necessary for straining the tare sauce to achieve a smooth consistency.

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Ingredients

Lightly seasoned chicken meatballs are threaded onto skewers, grilled, and finished with a sweet and salty tare sauce.

For the Tare Sauce:

• 1/2 cup mirin
• 1/2 cup soy sauce
• 1/4 cup dark brown sugar
• 1 tablespoon apple juice vinegar
• 3 medium cloves of garlic, smashed and peeled
• 3 scallions, roughly chopped
• 1 (1-inch) piece of ginger, sliced
• 1 tablespoon whole black or white peppercorns

For the Meatballs:

• 1 1/2 pounds ground chicken thighs
• 1/2 cup panko bread crumbs
• 1/4 cup finely chopped scallions
• 1 large egg, lightly beaten
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons finely minced fresh garlic (about 2 medium cloves)
• 1 teaspoon toasted sesame oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper

How to Make Tsukune (Japanese Chicken Meatballs) Recipe

Step 1: Prepare the Tare Sauce

1. In a medium saucepan, combine mirin, soy sauce, dark brown sugar, apple juice vinegar, smashed garlic cloves, roughly chopped scallions, sliced ginger, and whole peppercorns.
2. Bring the mixture to a boil over high heat.
3. Reduce to a simmer, whisking occasionally until thickened into a syrupy consistency (about 45 minutes).
4. Strain through a fine-mesh strainer and set aside or store in an airtight container in the refrigerator until needed.

Step 2: Make the Meatball Mixture

1. In a mixing bowl, combine ground chicken thighs, panko bread crumbs, finely chopped scallions, lightly beaten egg, grated ginger, minced garlic, toasted sesame oil, kosher salt, and ground white pepper.
2. Mix until thoroughly combined using your hands.
3. Form the mixture into 1-inch meatballs and thread them onto skewers.

Step 3: Grill the Meatballs

1. Light one chimney full of charcoal and wait until it is covered with gray ash.
2. Spread coals evenly over the charcoal grate once lit.
3. Set cooking grate in place over coals; cover grill to preheat for about 5 minutes.
4. Clean and oil the grilling grate before carefully transferring skewers onto it. Support meatballs from underneath if necessary to prevent falling off during cooking.
5. Grill until well browned on one side (about 3-4 minutes). Rotate using tongs to brown on all sides (about 2-3 minutes each side).

Step 4: Finish with Tare Sauce

1. Brush tare sauce generously over meatballs while on grill; allow cooking for an additional 15-30 seconds.
2. Remove skewers from grill; brush lightly with more tare sauce again.
3. Let rest for about 5 minutes before serving immediately.

Now you have delicious Tsukune ready to enjoy!

How to Serve Tsukune (Japanese Chicken Meatballs) Recipe

Serving Tsukune is an enjoyable experience that allows for creativity and sharing. These delightful chicken meatballs are best enjoyed fresh off the grill, paired with various accompaniments to enhance their flavor.

With Dipping Sauces

• Tare Sauce: Brush your freshly grilled Tsukune with tare sauce for a sweet and savory kick.
• Chili Oil: Add a spicy twist by serving with chili oil on the side for those who enjoy heat.

On a Bed of Rice

• Steamed Jasmine Rice: The subtle fragrance of jasmine rice complements the flavors of Tsukune beautifully.
• Sushi Rice: For a more authentic touch, serve on sushi rice seasoned with vinegar, sugar, and salt.

As Part of a Bento Box

• Vegetable Rolls: Include colorful vegetable rolls made with cucumber and avocado for a fresh contrast.
• Pickled Vegetables: Offer a variety of pickled vegetables to balance the richness of the meatballs.

With Fresh Greens

• Simple Salad: A light salad with mixed greens, sesame dressing, and sliced radishes adds crunch and freshness.
• Coleslaw: Creamy coleslaw can bring a delightful texture that pairs well with the grilled meatballs.

How to Perfect Tsukune (Japanese Chicken Meatballs) Recipe

Creating perfect Tsukune requires attention to detail in ingredients and cooking methods. Here are some tips to ensure your meatballs turn out delicious every time.

• Boldly Season Your Mixture: Make sure to season your chicken mixture well. The right balance of ginger, garlic, and sesame oil will elevate the flavor.
• Use Fresh Ingredients: Fresh scallions and ginger provide vibrant flavors that dried or older ingredients cannot match.
• Form Uniform Meatballs: Consistent size ensures even cooking. Aim for 1-inch meatballs to achieve the best results on the grill.
• Preheat Your Grill Properly: A well-preheated grill helps achieve those beautiful char marks while keeping the meat moist inside.
• Baste While Cooking: Brush some tare sauce on while grilling for added flavor and moisture. This will create a glossy finish on the meatballs.
• Let Them Rest: Allowing the skewers to rest after cooking helps retain juices, making them more flavorful when served.

Best Side Dishes for Tsukune (Japanese Chicken Meatballs) Recipe

Pairing side dishes with your Tsukune can make your meal even more satisfying. Here are some great options to consider:

1. Edamame: Lightly salted edamame provides a healthy protein-packed snack that complements any Japanese meal.
2. Miso Soup: A warm bowl of miso soup enhances the dining experience with its umami flavor and comforting warmth.
3. Cucumber Salad: Refreshing cucumber salad dressed in rice vinegar offers a cool contrast to the savory meatballs.
4. Steamed Broccoli: Simple steamed broccoli adds color and nutrients without overpowering the main dish’s flavors.
5. Fried Rice: Fluffy fried rice infused with vegetables pairs well as a filling side dish alongside your chicken meatballs.
6. Noodle Salad: Cold noodle salad tossed in sesame dressing brings a delightful chewiness that balances well with grilled meats.

Common Mistakes to Avoid

Making Tsukune (Japanese Chicken Meatballs) can be simple, but a few common mistakes can lead to less-than-perfect results. Here are some tips to ensure your meatballs turn out delicious.

• Using the wrong type of chicken: Always choose ground chicken thighs for juiciness. Using breast can result in dry meatballs.
• Skipping the tare sauce: The tare sauce adds essential flavor. Don’t skip it; take the time to make it thick and syrupy for the best taste.
• Not forming uniform meatballs: Ensuring that all meatballs are the same size helps them cook evenly. Use a scoop or your hands to maintain consistency.
• Overcrowding the grill: If you place too many skewers on the grill at once, they won’t brown properly. Grill in batches for optimal results.
• Ignoring resting time: Allowing the meatballs to rest after grilling helps retain moisture and improves flavor. Don’t rush this step.

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Storage & Reheating Instructions

Refrigerator Storage

• Store cooked Tsukune in an airtight container.
• They will keep well for up to 3 days in the refrigerator.

Freezing Tsukune (Japanese Chicken Meatballs) Recipe

• Place cooled meatballs in a freezer-safe container or bag.
• Frozen Tsukune can last up to 3 months in the freezer.

Reheating Tsukune (Japanese Chicken Meatballs) Recipe

• Oven: Preheat to 350°F (175°C). Place meatballs on a baking sheet and heat for about 10-15 minutes.
• Microwave: Heat on medium power for 1-2 minutes, checking frequently until warmed through.
• Stovetop: Heat a skillet over medium heat and add a little oil. Cook meatballs, turning occasionally, until heated through.

Frequently Asked Questions

Here are some common questions about making Tsukune (Japanese Chicken Meatballs).

What is Tsukune (Japanese Chicken Meatballs) made of?

Tsukune is primarily made from ground chicken thighs mixed with seasonings, breadcrumbs, and sometimes vegetables like scallions.

Can I make Tsukune ahead of time?

Yes! You can prepare the mixture and form the meatballs ahead of time. Just store them in the fridge or freeze them until you’re ready to grill.

How do I know when Tsukune is cooked?

The internal temperature should reach 165°F (74°C). You can use a meat thermometer for accuracy.

What serving suggestions go well with Tsukune?

Tsukune pairs wonderfully with steamed rice, grilled vegetables, or a fresh salad for a complete meal.

Final Thoughts

This Tsukune (Japanese Chicken Meatballs) recipe is not only flavorful but also versatile. You can customize it with different herbs or spices based on your preference. Give it a try for your next gathering or cozy dinner at home!