Tsukune - Japanese Chicken Teriyaki Meatballs ( つくね ) Recipe

Photo: Sara Harris

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TRADITIONAL JAPANESE RECIPE: Tsukune (つくね) is Japanese chicken meatballs that can be served on a plate or skewered. They are ypically grilled over charcoal and served in yakitori restaurants.

Tsukune is usually seasoned with salt or sweet soy sauce – yakitori “tare”. Ingredients for “tare” are similar to teriyaki sauce, but “tare” is much thicker and saltier. When the yakitori “tare” gets caramelized under the broiler (or over the grill), the tsukune becomes incredibly delicious.

Tsukune Teriyaki is one of the popular dishes for Osechi (New Year meal) too. There are a lot of traditional vegetables and seafoods (seaweeds) in Osechi, which could be a little boring, so this meat dish may be a refreshing take for the holiday feast.

 

 

 

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Skill Level:	Time: 30 Minutes
Price:	Serves: 4 People

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Ingredients:

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Directions:

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01 - Chop the Brown Onion finely.

02 - Mix all the Ingredients for the Sauce in a small bowl and set aside.

03 - In a large bowl, put Chicken, the finely chopped Onion, Yolk, Ginger, Salt and Potato Starch, and mix very well until very sticky.

04 - Divide the meatball mixture into 16 pieces and shape like small round or oval hamburger patties.

05 - Heat Oil in a frying pan at medium heat and fry patties for about 5 minutes each side or until cooked through.

06 - Add the sauce, and cook for a minute coating the chicken-balls with the Sauce. Serve.

 

 

 

Notes:

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- Usually tsukune recipes require eggs or panko to bind the ground meat together so that the meat won’t easily fall apart.

- Ground chicken is the main ingredient for Tsukune. Because of the soft texture, it is a popular item for children. Raw ground chicken is much softer than ground beef or pork, and it is a little hard to handle.

 

 

 

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Written by: Uncut Recipes

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