I reimagined classic yakitori tsukune as Asian Inspired Meatballs that hide a simple trick for a glossy, savory-sweet glaze.
I like surprising guests with a new flavor favorite, and these Japanese Bbq Meatballs always do it. I use ground chicken, thigh meat is best cuz it’s juicier, and I toss in finely chopped scallions for little pops of green.
They sit somewhere between yakitori and Asian Inspired Meatballs, smoky, sticky, a bit sweet and kinda addictive, you wont believe how fast they disappear. The texture is tender but with a satisfying chew that keeps you reaching for another, plus that shiny glaze?
People stare at it then go silent. Bring these to your next barbecue and watch the reaction.
Ingredients
- Ground chicken: high in protein, juicy if thigh meat, gives rich savory base
- Egg: binds ingredients, adds fat and tenderness, mild flavour, adds protein
- Panko breadcrumbs: lighten texture, soak juices, add crispiness when grilled or broiled
- Scallions: fresh oniony bite, low calorie, adds green color and mild sharpness
- Ginger: zesty warmth, aids digestion, brightens flavor, gives subtle spicy citrus notes
- Soy sauce: salty umami, deepens savory, has sodium so use moderately
- Mirin and sugar: sweet, adds glossy glaze and balance to soy sweetness
- Sesame oil: small amount goes a long way, nutty aroma, rich in healthy fats
- Toasted sesame seeds: tiny crunch, adds visual finish and extra nutty flavor, low calorie
Ingredient Quantities
- 1 lb (450 g) ground chicken, thigh meat is best cuz it’s juicier
- 1 large egg
- 1/4 cup (30 g) panko breadcrumbs
- 2 tbsp finely chopped scallions (green onions), plus extra for garnish
- 1 tbsp grated fresh ginger
- 1 small garlic clove, grated or minced (optional)
- 1 tbsp soy sauce (for the meat mix)
- 1 tsp sesame oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 8 to 10 bamboo or metal skewers
- For the tare glaze: 1/4 cup (60 ml) soy sauce
- For the tare glaze: 1/4 cup (60 ml) mirin
- For the tare glaze: 2 tbsp sake
- For the tare glaze: 2 tbsp granulated sugar or honey
- To finish: toasted sesame seeds
- Optional: shichimi togarashi or extra scallions for serving
How to Make this
1. Make the tare first so it’s ready: combine the 1/4 cup soy sauce, 1/4 cup mirin, 2 tbsp sake and 2 tbsp sugar (or honey) in a small saucepan, bring to a simmer and cook 6 to 8 minutes until slightly syrupy; turn off and let cool a bit.
2. If using bamboo skewers, soak them 20 to 30 minutes so they dont burn; metal skewers dont need soaking. Preheat your grill to medium-high or set your broiler.
3. In a bowl mix 1 lb ground chicken (thigh meat is best cuz it’s juicier), 1 large egg, 1/4 cup panko, 2 tbsp chopped scallions, 1 tbsp grated ginger, optional 1 small grated garlic clove, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir until everything is evenly combined and the mix feels slightly tacky. A quick pulse in a food processor makes it smoother if you like.
4. Wet your hands so the meat won’t stick, divide the mix into 8 to 10 equal portions and mold each around a skewer into a slightly elongated ball or sausage shape, pressing firmly so they wont fall off.
5. Chill the skewered tsukune 15 to 30 minutes in the fridge to firm up; this helps them hold together on the grill.
6. Grill on oiled grates over medium-high heat about 4 to 5 minutes per side, or broil 3 to 4 minutes per side, until they start to brown and are cooked through. Target an internal temp of 165 F (75 C).
7. During the last few minutes brush the meatballs generously with the tare, turn and baste a few times to build a glossy glaze; be careful of flare ups if using a grill.
8. When cooked and nicely glazed, give them one final brush with tare, then sprinkle toasted sesame seeds and extra chopped scallions on top. Optionally serve with shichimi togarashi for heat.
9. Let rest a minute or two, then serve hot. These are great right away but also tasty at room temp for a party.
Equipment Needed
1. Small saucepan (1 to 2 qt), for simmering the tare until slightly syrupy
2. Measuring cups and spoons, to measure soy, mirin, sake, sugar and the rest
3. Large mixing bowl, big enough for 1 lb ground chicken and mix-ins
4. Wooden spoon or silicone spatula, to stir and scrape the bowl
5. Food processor (optional) or fork, for a quick pulse if you want a smoother texture
6. 8 to 10 skewers, bamboo (soak 20 to 30 minutes) or metal skewers
7. Grill, grill pan or oven broiler plus long tongs for turning and basting
8. Instant-read thermometer and a plate or baking sheet to chill and rest the skewers
FAQ
Japanese Tsukune Recipe Substitutions and Variations
- Ground chicken (thigh) — Use ground pork for richer, juicier meat, or dark-meat ground turkey if you want a similar texture but slightly leaner. If using turkey, add 1 tbsp oil or a little grated onion so it doesn’t dry out.
- Panko breadcrumbs — Swap in fine dried breadcrumbs, crushed saltine crackers, or gluten-free panko; cooked short-grain rice also works as a binder for a softer, slightly sticky tsukune.
- Mirin (for tare) — Substitute with 1 tbsp granulated sugar plus 3 tbsp sake, or 1/4 cup dry white wine with 1 tbsp sugar. For a nonalcoholic option use 1/4 cup water, 1 tbsp sugar and 1 tsp rice vinegar.
- Soy sauce — Use tamari for a gluten-free swap, or coconut aminos if you need soy-free and lower-sodium option; reduced-sodium soy works fine too if you’re watching salt.
Pro Tips
– Chill and test one. After you mix the meat, make a tiny patty and pan fry it to taste. If it needs more salt, ginger or soy, fix the whole mix before shaping. Chilling the shaped skewers 15 to 30 minutes helps them firm up so they dont fall apart on the grill.
– Keep extra tare aside for serving and handle cooked vs raw safely. Any tare that’s brushed on raw meat should be boiled for a minute before using as a dipping sauce, or just set aside a fresh small batch for finishing. Also, brush the glaze on only in the last few minutes so the sugar doesnt burn.
– Texture and binding hacks. Use cold meat and wet your hands when shaping so the mix won’t stick. If the mix feels too loose add a little more panko a tablespoon at a time, but dont overwork the meat or it gets dense. A quick pulse in a food processor smooths it out if you want a uniform texture.
– Grill tricks for a glossy finish. Oil the grates or brush the skewers with oil first to prevent sticking, cook over medium high and watch for flare ups because the glaze is sugary. Finish with one final brush of tare off the heat, then sprinkle toasted sesame seeds and scallions so they dont burn.
Japanese Tsukune Recipe
I reimagined classic yakitori tsukune as Asian Inspired Meatballs that hide a simple trick for a glossy, savory-sweet glaze.
4
servings
376
kcal
Equipment: 1. Small saucepan (1 to 2 qt), for simmering the tare until slightly syrupy
2. Measuring cups and spoons, to measure soy, mirin, sake, sugar and the rest
3. Large mixing bowl, big enough for 1 lb ground chicken and mix-ins
4. Wooden spoon or silicone spatula, to stir and scrape the bowl
5. Food processor (optional) or fork, for a quick pulse if you want a smoother texture
6. 8 to 10 skewers, bamboo (soak 20 to 30 minutes) or metal skewers
7. Grill, grill pan or oven broiler plus long tongs for turning and basting
8. Instant-read thermometer and a plate or baking sheet to chill and rest the skewers
Ingredients
1 lb (450 g) ground chicken, thigh meat is best cuz it's juicier
1 large egg
1/4 cup (30 g) panko breadcrumbs
2 tbsp finely chopped scallions (green onions), plus extra for garnish
1 tbsp grated fresh ginger
1 small garlic clove, grated or minced (optional)
1 tbsp soy sauce (for the meat mix)
1 tsp sesame oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
8 to 10 bamboo or metal skewers
For the tare glaze: 1/4 cup (60 ml) soy sauce
For the tare glaze: 1/4 cup (60 ml) mirin
For the tare glaze: 2 tbsp sake
For the tare glaze: 2 tbsp granulated sugar or honey
To finish: toasted sesame seeds
Optional: shichimi togarashi or extra scallions for serving
Directions
- Make the tare first so it’s ready: combine the 1/4 cup soy sauce, 1/4 cup mirin, 2 tbsp sake and 2 tbsp sugar (or honey) in a small saucepan, bring to a simmer and cook 6 to 8 minutes until slightly syrupy; turn off and let cool a bit.
- If using bamboo skewers, soak them 20 to 30 minutes so they dont burn; metal skewers dont need soaking. Preheat your grill to medium-high or set your broiler.
- In a bowl mix 1 lb ground chicken (thigh meat is best cuz it's juicier), 1 large egg, 1/4 cup panko, 2 tbsp chopped scallions, 1 tbsp grated ginger, optional 1 small grated garlic clove, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir until everything is evenly combined and the mix feels slightly tacky. A quick pulse in a food processor makes it smoother if you like.
- Wet your hands so the meat won’t stick, divide the mix into 8 to 10 equal portions and mold each around a skewer into a slightly elongated ball or sausage shape, pressing firmly so they wont fall off.
- Chill the skewered tsukune 15 to 30 minutes in the fridge to firm up; this helps them hold together on the grill.
- Grill on oiled grates over medium-high heat about 4 to 5 minutes per side, or broil 3 to 4 minutes per side, until they start to brown and are cooked through. Target an internal temp of 165 F (75 C).
- During the last few minutes brush the meatballs generously with the tare, turn and baste a few times to build a glossy glaze; be careful of flare ups if using a grill.
- When cooked and nicely glazed, give them one final brush with tare, then sprinkle toasted sesame seeds and extra chopped scallions on top. Optionally serve with shichimi togarashi for heat.
- Let rest a minute or two, then serve hot. These are great right away but also tasty at room temp for a party.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 190g
- Total number of serves: 4
- Calories: 376kcal
- Fat: 26g
- Saturated Fat: 7g
- Trans Fat: 0.3g
- Polyunsaturated: 2.5g
- Monounsaturated: 15g
- Cholesterol: 148mg
- Sodium: 1300mg
- Potassium: 425mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 18g
- Protein: 28g
- Vitamin A: 200IU
- Vitamin C: 3mg
- Calcium: 50mg
- Iron: 1.6mg
