Description
These juicy Japanese chicken meatball skewers, known as tsukune, are glazed in a sweet-savory homemade tare sauce and cooked until glossy, golden, and irresistible. They’re easy, flexible (grill, pan, oven, or air fryer!), and perfect for a cozy lunch, meal prep, or a Japanese-style appetizer feast.
Ingredients
For the Meatballs
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1 lb (450g) ground chicken (preferably thighs or thigh + breast mix)
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1/4 cup grated onion
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1 egg
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1/3 cup panko breadcrumbs (or gluten-free panko)
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1 tbsp soy sauce
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1 tbsp sake (or chicken broth)
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1 tsp grated ginger
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1 clove garlic, grated
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1/4 tsp salt
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1/4 tsp black pepper
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Wooden or metal skewers
For the Tare Glaze
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1/4 cup soy sauce
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1/4 cup mirin (or 1 tbsp honey + 1 tbsp rice vinegar)
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2 tbsp sake (or water/chicken broth)
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1 tbsp sugar or honey
Optional Garnishes
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Sliced green onions
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Sesame seeds
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Shichimi togarashi
Instructions
1. Make the Meatball Mixture
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In a mixing bowl, combine ground chicken, grated onion, egg, panko, soy sauce, sake, ginger, garlic, salt, and pepper.
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Mix gently until sticky but not overworked.
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Chill the mixture for 15–20 minutes to help it firm up.
2. Shape & Skewer
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Wet your hands and shape small meatballs (about 1½ tablespoons each).
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Thread 3–4 meatballs onto each skewer, leaving tiny gaps for even cooking.
3. Make the Tare Sauce
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In a small saucepan, combine soy sauce, mirin, sake, and sugar.
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Simmer for 3–5 minutes, until slightly thick and glossy.
4. Cook the Skewers (Choose Your Method)
Grill
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Grill over medium-high heat for 8–10 minutes, brushing with tare during the last 3 minutes.
Pan-Fry
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Sear skewers in lightly oiled pan over medium heat until golden.
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Add tare sauce and simmer until thick and sticky.
Oven
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Bake at 400°F (200°C) for 12–15 minutes, flipping halfway.
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Brush with tare and broil 2–3 minutes.
Air Fryer
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Air fry at 375°F (190°C) for 9–11 minutes, flip halfway.
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Brush with tare and air fry 2 minutes more.
5. Serve
Top with green onions, sesame seeds, or a sprinkle of shichimi togarashi. Enjoy hot and glossy!
Notes
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Juiciness Tip: Chicken thighs give the best texture.
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Gluten-Free: Use GF panko + tamari instead of soy sauce.
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Meal Prep: Cooked tsukune lasts 3–4 days refrigerated.
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Freezer-Friendly: Freeze raw shaped meatballs on a tray, then bag them.
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Doneness: Internal temperature should reach 165°F (74°C).
- Prep Time: 20 minutes
- Cook Time: 10–15 minutes
- Category: Lunch
- Method: Grill
- Cuisine: Japanese
Nutrition
- Serving Size: 1 skewer
- Calories: 110–130
- Sugar: 3–4 g
- Sodium: 280–350 mg
- Fat: 6–8 g
- Saturated Fat: 1.5–2 g
- Unsaturated Fat: 4–5 g
- Trans Fat: 0 g
- Carbohydrates: 5–7 g
- Fiber: 0–1 g
- Protein: 9–11 g
- Cholesterol: ~45 mg