Name: Tsukune (Japanese Chicken Meatballs)
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Vegetable oil - 1 teaspoon; Minced ginger - 1 teaspoon; Minced garlic - 1 teaspoon; Tamari - ¼ cup; Cooking sake - ¼ cup; Mirin - ¼ cup; Brown sugar - 2 tablespoons; Sesame seeds - 1 teaspoon; Ground chicken - 10 ½ ounces; Egg - 1; Green onions, chopped - 3; Carrot, grated - ½; Panko bread crumbs, or to taste - ¼ cup; Red miso paste, or more to taste - 2 tablespoons; Grated ginger - 2 tablespoons; Potato starch - 1 tablespoon; Crumbled seaweed - 1 tablespoon; Tamari, or more to taste - 1 tablespoon; Cooking sake, or more to taste - 1 tablespoon; Soy sauce - 1 teaspoon; White sugar, or more to taste - 1 teaspoon; Ground paprika, or more to taste - 1 teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Tsukune (Japanese Chicken Meatballs)

1. Vegetable oil - 1 teaspoon

2. Minced ginger - 1 teaspoon

3. Minced garlic - 1 teaspoon

4. Tamari - ¼ cup

5. Cooking sake - ¼ cup

6. Mirin - ¼ cup

7. Brown sugar - 2 tablespoons

8. Sesame seeds - 1 teaspoon

9. Ground chicken - 10 ½ ounces

10. Egg - 1

11. Green onions, chopped - 3

12. Carrot, grated - ½

13. Panko bread crumbs, or to taste - ¼ cup

14. Red miso paste, or more to taste - 2 tablespoons

15. Grated ginger - 2 tablespoons

16. Potato starch - 1 tablespoon

17. Crumbled seaweed - 1 tablespoon

18. Tamari, or more to taste - 1 tablespoon

19. Cooking sake, or more to taste - 1 tablespoon

20. Soy sauce - 1 teaspoon

21. White sugar, or more to taste - 1 teaspoon

22. Ground paprika, or more to taste - 1 teaspoon

How to cook deliciously - Tsukune (Japanese Chicken Meatballs)

1. Stage

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.

2. Stage

Combine ground chicken, egg, green onions, carrot, bread crumbs, miso, 2 tablespoons ginger, potato starch, seaweed, 1 tablespoon tamari, 1 tablespoon sake, soy sauce, white sugar, and paprika in a large bowl; mix well into a thick paste, at least 5 minutes.

3. Stage

Preheat grill for medium heat and lightly oil the grate.

4. Stage

Roll ground chicken mixture into balls the size of your palm. Flatten them slightly into patties. Grill until well-browned, 3 to 4 minutes. Flip and continue grilling until browned on the second side, 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

5. Stage

Brush glaze over meatballs before serving.