Tsukune (Japanese Chicken Meatballs)

These tsukune (Japanese-style chicken meatballs) are seasoned with fresh ginger, miso, and sake, shaped into tender patties, then grilled and glazed.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 133 Calories

Ingredients

• 1 egg
• 2 tablespoons brown sugar
• 1 teaspoon vegetable oil
• 1 teaspoon minced garlic
• 3 green onions, chopped
• 1 teaspoon soy sauce
• 1 teaspoon sesame seeds
• 1 teaspoon white sugar, or more to taste
• 1 teaspoon minced ginger
• 2 tablespoons grated ginger
• 1 tablespoon potato starch
• 1 teaspoon ground paprika, or more to taste
• 2 tablespoons red miso paste, or more to taste
• 1 tablespoon crumbled seaweed
• 1 tablespoon tamari, or more to taste
• 1 tablespoon cooking sake, or more to taste
• 0.5 carrot, grated
• 0.25 cup tamari
• 0.25 cup mirin
• 0.25 cup cooking sake
• 10.5 ounces ground chicken
• 0.25 cup panko bread crumbs, or to taste

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 2

Heat oil in a small pot over low heat. Add 1 teaspoon ginger and garlic; cook and stir until slightly browned, about 2 minutes. Stir in 1/4 cup tamari, 1/4 cup sake, mirin, brown sugar, and sesame seeds; simmer until glaze is slightly thickened, about 5 minutes.

Step 3

Brush glaze over meatballs before serving.

Step 4

Combine ground chicken, green onions, carrot, bread crumbs, egg, miso paste, 2 tablespoons ginger, potato starch, seaweed, 1 tablespoon tamari, 1 tablespoon sake, soy sauce, white sugar, and paprika in a large bowl; mix until becomes a thick paste, about 5 minutes. Roll ground chicken mixture into balls the size of your palm; flatten slightly into patties.

Step 5

Cook on the preheated grill until well-browned, 3 to 4 minutes. Flip; continue cooking until browned on other side, 2 to 3 minutes. An instant-read thermometer inserted into centers should read 165 degrees F (74 degrees C).