Yakitori Tsukune (Chicken Meatballs)

Tori tsukune (鶏つくね）

🥢What kind of dish is Tori Tsukune??

Tori Tsukune (Chicken meatballs) are made from ground chicken and chopped aromatic vegetables formed into dumplings, then glazed in a sweet and spicy sauce made from soy sauce and sugar and grilled.

Tsukune, smothered in a generous amount of sweet and spicy Amakara sauce, is one of Japan’s most popular yakitori restaurants.

🍡The Secret to Deliciousness and Tips for Recreating It at Home

At authentic yakitori restaurants, Tsukune is skewered and slow-grilled over binchotan (white charcoal).

As the meatballs cook, they are repeatedly brushed with a savory glaze, allowing them to soak up a deep, smoky aroma.

This charcoal-grilling process creates a beautiful contrast: a perfectly charred, fragrant exterior that locks in the juices for an incredibly succulent center.

It is difficult to use charcoal at home, but the key to making the flavor closer to that of a yakitori restaurant is to fully utilize the Maillard reaction that occurs when sugar and soy sauce are heated.

Eliciting the Maillard Reaction🔥

The key is to quickly reduce the sauce over high heat.

The trick to making this delicious dish at home is to cook it over high heat until the sauce thickens, becomes fragrant, and turns a deep caramel color.

Endless ways to enjoy it💚

The filling is typically mixed with plenty of aromatic vegetables, such as long and white onions, shiso leaves, and ginger. A refreshing aroma fills the air with every bite.

The traditional style is to eat it with a rich egg yolk. It’s a staple at izakayas (Japanese pubs).

However, in recent years, variations have evolved even further.

Evolving toppings: “Deco Tsukune” topped with cheese, mentaiko, miso, and more are popular.

A photogenic dish: Brightly decorated tsukune look gorgeous and look great on social media. They’re also a great choice for entertaining guests or as the centerpiece of a party.

📉NUTRITION FACTS : Yakitori Tsukune (Chicken Meatballs)

Calories	621 kcal
Protein	71.7 g
Total Fat	19.0 g
Total Carbohydrates	34.0 g
Sodium	5.9 g

👧INGREDIENTS : Yakitori Tsukune (Chicken Meatballs) 2～3SERVINGS

1. Minced Chicken (320g)
   • Ginger (5g)
   • Green Onion (20g)
   • Potato Starch (7g)
   • Soy Sauce (3g)
   • Sake (5g)
2. ★Soy Sauce (36g)
3. ★Sake (20g)
4. ★Mirin (30g)
5. ★Sugar (9g)

👦How to make Yakitori Tsukune (Chicken Meatballs)

Prep the Aromatics

1. Chop the ginger and green onion.Finely chopping ensures that the meatballs blend perfectly with the meat without falling apart.
2. Mix the minced chicken, ginger, green onion, potato starch, soy sauce, and sake together.

Knead the Meat Dough

1. Knead well until the dough becomes sticky. Kneading until sticky is the secret to a juicy, bouncy texture that holds its shape. However, if the meat warms up due to body heat or room temperature, the dough will soften and become difficult to roll and bake, so work quickly.

Shape the Tsukune

1. Divide the dough into 50g portions and roll them into oval shapes. Use both hands to play catch to remove any air bubbles from the dough.
2. Arrange the tsukune on a baking sheet lined with parchment.
3. Gently press down on the tops to flatten them slightly. This ensures they cook evenly all the way through.

Oven Bake

1. Place the baking sheet on the middle rack of a preheated oven to 250°C and bake for 15 minutes.
2. Place the baking sheet on the middle rack of an oven preheated to 250°C (480°F). Bake for 15 minutes until they are firm and cooked through.

Simmer the Glaze

1. While the chicken is baking, combine the soy sauce, sake, mirin, and sugar in a large frying pan. Bring to a simmer over medium heat until the sugar has completely dissolved. If you use too much water or mirin when making yakitori sauce, it will be difficult to turn into a rich caramel. The key to making yakitori sauce is to use strong soy sauce and sugar.
2. Transfer the hot tsukune from the oven into the frying pan. Use a flat frying pan to arrange the tsukune so that they do not overlap.
3. Increase the heat to medium-high and toss them constantly, spooning the sauce over the meat. Cook until the sauce reduces into a thick, glossy, deep caramel glaze.