Tsukune (Japanese meatballs)

Based on 6 ratings

Difficulty

Easy ­čĹî
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Pieces:-8+
10 shiso leaves
scallions
600 g ground chicken
1 tbsp white miso paste
1 tbsp toasted sesame oil
150 ml soy sauce
150 ml mirin
60 ml sake
90 ml water
2 tsp brown sugar
1 tbsp starch
salt
toasted sesame oil
vegetable oil (for frying)
shichimi togarashi (for serving)
shiso leaf (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • bowl
  • 8 wooden skewers
  • pot
  • rubber spatula
  • cast iron pan
  • spatula
  • pastry brush

Nutrition per serving

Cal
194
Protein
15 g
Fat
8 g
Carb
14 g
  • Step 1/5

    Stack the shiso leaves, roll up tightly, and thinly slice. Thinly slice scallions.
    • 10 shiso leaves
    • scallions
    • cutting board
    • knife

    Stack the shiso leaves, roll up tightly, and thinly slice. Thinly slice scallions.

  • Step 2/5

    Add chicken, shiso, scallion, miso, and sesame oil to a large bowl. Season with salt and mix to combine. Cover your hands lightly with some sesame oil and shape the meat into a small oval, then skewer with wooden skewers.
    • 600 g ground chicken
    • 1 tbsp white miso paste
    • 1 tbsp toasted sesame oil
    • salt
    • toasted sesame oil
    • bowl
    • 8 wooden skewers

    Add chicken, shiso, scallion, miso, and sesame oil to a large bowl. Season with salt and mix to combine. Cover your hands lightly with some sesame oil and shape the meat into a small oval, then skewer with wooden skewers.

  • Step 3/5

    Add soy sauce, mirin, sake, most of the water, and brown sugar to a small pot. Bring to a boil over medium-high heat. Mix starch with remaining water, then add to the sauce. Let simmer approx. 1 min. more, then set aside.
    • 150 ml soy sauce
    • 150 ml mirin
    • 60 ml sake
    • 70 ml water
    • 2 tsp brown sugar
    • 1 tbsp starch
    • 20 ml water
    • pot
    • rubber spatula

    Add soy sauce, mirin, sake, most of the water, and brown sugar to a small pot. Bring to a boil over medium-high heat. Mix starch with remaining water, then add to the sauce. Let simmer approx. 1 min. more, then set aside.

  • Step 4/5

    Heat a cast-iron frying pan with some vegetable oil over high heat. Turn heat to medium, then fry the meatballs until golden brown on all sides.
    • vegetable oil (for frying)
    • cast iron pan
    • spatula

    Heat a cast-iron frying pan with some vegetable oil over high heat. Turn heat to medium, then fry the meatballs until golden brown on all sides.

  • Step 5/5

    Brush a generous amount of the yakitori sauce on the meatballs and cook a bit until the sauce is glossy and thick on the meatballs. Serve tsukune with extra sauce and garnish with shichimi togarashi and shiso leaves. Enjoy!
    • shichimi togarashi (for serving)
    • shiso leaf (for serving)
    • pastry brush

    Brush a generous amount of the yakitori sauce on the meatballs and cook a bit until the sauce is glossy and thick on the meatballs. Serve tsukune with extra sauce and garnish with shichimi togarashi and shiso leaves. Enjoy!