Tsukune

The first time I tasted Tsukune, I was instantly transported to a cozy izakaya in Tokyo, where the air filled with the savory aroma of grilled meats. These Japanese chicken meatballs, often skewered and grilled to perfection, have a way of bringing warmth and comfort to any gathering. I remember sharing them with friends, each bite bursting with flavor, making it impossible not to smile. They are easy to make at home and perfect for impressing your guests or simply enjoying a quiet evening in. While the flavors are authentically Japanese, the process of making Tsukune feels like a warm hug from the kitchen. Trust me, once you try your hand at this recipe, you’ll want to make it over and over again!

What to Buy for Tsukune

When it comes to making Tsukune, the ingredients are simple yet impactful. Each component plays a vital role in achieving that authentic taste. The combination of fresh chicken, fragrant scallions, and rich sesame oil creates a depth of flavor that’s both comforting and satisfying.

• 1½ pounds of ground chicken thighs: The star of the dish, offering a tender and juicy texture.
• 1½ teaspoons of Diamond Crystal kosher salt: Essential for enhancing the flavors; use less if using a finer salt.
• ½ teaspoon of toasted sesame oil: Adds a nutty aroma that elevates the dish.
• 2 scallions: Minced for a fresh, vibrant flavor.
• 1 medium shallot: A subtle sweetness that complements the chicken.
• 1 dried shiitake mushroom: Grated to impart an earthy depth.
• 1 tablespoon of avocado oil: For brushing the baking sheet, providing a high smoke point.
• ½ cup of All-Purpose Stir-Fry Sauce: To baste the meatballs for a glossy finish.
• 2 tablespoons of toasted sesame seeds: Optional garnish for added crunch and flavor.

Recipe Steps for Tsukune

Now that we’ve gathered our ingredients, let’s dive into the fun part—making Tsukune! This process is straightforward yet rewarding, allowing you to create something truly delicious from scratch. Follow these detailed steps to ensure your chicken meatballs turn out perfectly every time.

1. In a large bowl, combine the ground chicken, kosher salt, toasted sesame oil, minced scallions, and shallot. The mixture should feel wet and sticky, which is what you want for forming meatballs. Don’t be afraid to get your hands in there! Kneading will help blend the flavors beautifully.
2. Next, take your dried shiitake mushroom and use a microplane to grate it directly into the meatball mixture. This step is crucial; it adds a fantastic umami flavor that elevates the dish. Mix everything well until fully incorporated.
3. Now it’s time to get a little hands-on. Knead the mixture very thoroughly with your hands until it becomes sticky and tacky. This texture is important for the meatballs to hold together during cooking.
4. To test your seasoning, fry up a tiny patty of the mixture. This tasting step is essential to ensure you have the right amount of salt and seasoning. Adjust the mixture if necessary by adding more kosher salt.
5. Once you’re satisfied with the flavor, cover the bowl with plastic wrap and place it in the fridge for at least one hour, or up to a day if you have time. Chilling the mixture makes it easier to roll out your meatballs, allowing the flavors to meld beautifully.
6. When you’re ready to cook, preheat your broiler. Position the oven rack so that it’s about 6 inches from the heating element. This height is perfect for getting that crispy, charred exterior on your Tsukune.
7. Brush a rimmed baking sheet or broiler pan with avocado oil. This will help prevent sticking and create a lovely golden crust on the meatballs.
8. Using a #40 disher (or about 1½ tablespoons), scoop out the meat mixture and roll them into uniform-sized balls with your hands. If you find the mixture is sticking to your hands, lightly coat them with avocado oil to make rolling easier.
9. Arrange the meatballs evenly on the greased baking sheet. It’s important to give them space for even cooking and browning.
10. Broil the meatballs for about 2 minutes. Then, carefully brush them with the All-Purpose Stir-Fry Sauce. Rotate the tray 180 degrees so they cook evenly.
11. Repeat the basting and broiling process two more times, for a total of about 8 minutes of cooking time. The meatballs should be nicely browned and cooked through, reaching an internal temperature of 165°F to ensure they’re safe to eat.
12. Finally, remove your Tsukune from the oven and, if desired, sprinkle with toasted sesame seeds for an extra touch of flavor and presentation. Serve immediately and enjoy!

Change It Up

There are countless ways to personalize your Tsukune experience! Here are some tips to inspire your creativity in the kitchen:

• Storage: Leftover Tsukune can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat in the oven or microwave before serving.
• Freezing: These meatballs freeze wonderfully! You can freeze them before or after cooking. If freezing raw, form the meatballs and place them on a baking sheet until frozen solid, then transfer to a freezer bag.
• Pairing: Serve Tsukune with steamed rice or a fresh salad for a complete meal. They also pair beautifully with dipping sauces like sweet soy or spicy mayo.
• Flavor Variations: Experiment with different proteins, such as turkey or pork, or add herbs like cilantro or mint for a fresh twist.
• Spice It Up: Add some heat with a splash of chili paste or chopped jalapeños in the meat mixture to kick it up a notch.

Perfect Pairings for Tsukune

When serving Tsukune, consider these delightful pairings to create a well-rounded meal:

• Steamed Rice: A bowl of fluffy white or brown rice complements the savory flavors of the meatballs perfectly.
• Fresh Salad: A crisp salad with sesame dressing adds a refreshing contrast to the warm meatballs.
• Vegetable Stir-Fry: Colorful stir-fried vegetables not only enhance the plate visually but also add nutritional value.
• Seasonal Occasions: Tsukune works well for casual family dinners, festive gatherings, or as a fun appetizer for parties.
• Storage Tips: If you have leftovers, store them in an airtight container and enjoy them within a few days for the best flavor.

FAQ

Conclusion

Tsukune truly represents the heart of Japanese comfort food. With their juicy, flavorful bites, these chicken meatballs are not just a meal; they’re an experience that brings people together. I encourage you to try making them at home; the process is simple yet rewarding, and the result is sure to impress your family and friends. Get ready to savor the delightful flavors of Japan right in your kitchen!

Tsukune

The ultimate comfort food, Tsukune are juicy Japanese chicken meatballs bursting with flavor! Perfectly seasoned and easy to make, these meatballs are a hit for any gathering. Try them tonight for a delicious twist on your usual dinner!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine Japanese

Servings 4 servings

Calories 250 kcal

Equipment

• Skillet
• Frying Pan
• Oven
• Grater
• Wooden Spoon
• Mixing Bowl

Ingredients

  

• 1½ pounds ground chicken thighs
• 1½ teaspoons Diamond Crystal kosher salt Use only ¾ teaspoon salt if using a fine grain salt.
• ½ teaspoon toasted sesame oil
• 2 scallions Minced.
• 1 medium shallot Minced.
• 1 dried shiitake mushroom
• 1 tablespoon avocado oil Or high temperature cooking fat of choice.
• ½ cup All-Purpose Stir-Fry Sauce
• 2 tablespoons toasted sesame seeds Optional.

Instructions

 

• In a large bowl, combine the ground chicken, kosher salt, toasted sesame oil, minced scallions, and shallot. The mixture should feel wet and sticky, which is what you want for forming meatballs. Don’t be afraid to get your hands in there! Kneading will help blend the flavors beautifully.
• Next, take your dried shiitake mushroom and use a microplane to grate it directly into the meatball mixture. This step is crucial; it adds a fantastic umami flavor that elevates the dish. Mix everything well until fully incorporated.
• Now it's time to get a little hands-on. Knead the mixture very thoroughly with your hands until it becomes sticky and tacky. This texture is important for the meatballs to hold together during cooking.
• To test your seasoning, fry up a tiny patty of the mixture. This tasting step is essential to ensure you have the right amount of salt and seasoning. Adjust the mixture if necessary by adding more kosher salt.
• Once you’re satisfied with the flavor, cover the bowl with plastic wrap and place it in the fridge for at least one hour, or up to a day if you have time. Chilling the mixture makes it easier to roll out your meatballs, allowing the flavors to meld beautifully.
• When you’re ready to cook, preheat your broiler. Position the oven rack so that it’s about 6 inches from the heating element. This height is perfect for getting that crispy, charred exterior on your Tsukune.
• Brush a rimmed baking sheet or broiler pan with avocado oil. This will help prevent sticking and create a lovely golden crust on the meatballs.
• Using a #40 disher (or about 1½ tablespoons), scoop out the meat mixture and roll them into uniform-sized balls with your hands. If you find the mixture is sticking to your hands, lightly coat them with avocado oil to make rolling easier.
• Arrange the meatballs evenly on the greased baking sheet. It’s important to give them space for even cooking and browning.
• Broil the meatballs for about 2 minutes. Then, carefully brush them with the All-Purpose Stir-Fry Sauce. Rotate the tray 180 degrees so they cook evenly.
• Repeat the basting and broiling process two more times, for a total of about 8 minutes of cooking time. The meatballs should be nicely browned and cooked through, reaching an internal temperature of 165°F to ensure they’re safe to eat.
• Finally, remove your Tsukune from the oven and, if desired, sprinkle with toasted sesame seeds for an extra touch of flavor and presentation. Serve immediately and enjoy!

Notes

• Tip: Depending on how hot your broiler is, the meatballs may take longer or shorter to cook. Just keep an eye on them and stab them with a meat thermometer to double-check that they are done.
• Tip: You can cook the meatballs in an air fryer at 400°F following the directions in step 7 onward.

Keyword easy chicken meatballs, Japanese chicken meatballs, Japanese Cuisine, Tsukune recipe

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!