Recipe: Appetizing Tsukune (Japanese style turkey meatballs)

Tsukune (Japanese style turkey meatballs). Tsukune (つくね、捏、捏ね) is a Japanese chicken meatball most often cooked yakitori style (but also can be fried, baked, or boiled) and sometimes covered in a sweet soy or yakitori tare, which is often mistaken for teriyaki sauce. These Japanese-style chicken meatball skewers, called Tsukune, are grilled to a deep golden brown and brushed with a sweet soy glaze. Great for game day snacks or just when you feel like eating something on a stick (which is every day for us).

Tsukune (Japanese style turkey meatballs)

Soft and bouncy chicken Japanese Chicken Meatballs called 'Tsukune' are one of the regular yakitori dish items. Today, I made them in Yakitori-style by putting skewers through them and grilling them with a sweet soy sauce. This video will show you how to make Tsukue, chicken meat balls with a kind of Teriyaki sauce. You can cook Tsukune (Japanese style turkey meatballs) using 25 ingredients and 7 steps. Here is how you cook that.

Ingredients of Tsukune (Japanese style turkey meatballs)

  1. It’s of For the meatball marinade:.
  2. It’s 500 of turkey mince (or mince chicken).
  3. You need 1/2 of white onion, finely diced.
  4. You need 3 cloves of garlic, grated.
  5. It’s 1 inch of chunk ginger, grated.
  6. It’s 1 of spring onion, finely sliced.
  7. It’s 1 teaspoon of ground white pepper.
  8. Prepare 70 g of panko breadcrumbs.
  9. Prepare 2 teaspoons of pure sesame oil.
  10. Prepare 2 1/2 tablespoons of light soya sauce.
  11. Prepare 2 tablespoons of clear runny honey.
  12. You need 2 tablespoons of mirin.
  13. It’s 2 tablespoons of plain flour or corn flour.
  14. It’s of Other ingredient:.
  15. It’s 2-3 tablespoons of vegetable oil (or any cooking oil).
  16. Prepare of Meatball glaze/sauce:.
  17. You need 4 tablespoons of water.
  18. You need 2 tablespoons of mirin.
  19. It’s 2-3 tablespoons of white sugar or runny clear honey.
  20. It’s 2 tablespoons of light soya sauce.
  21. Prepare 2 tablespoons of sesame oil.
  22. You need 6-7 of bamboo skewers (teppō gushi, 鉄砲串, gun skewer – narrow flat skewer with a handle).
  23. Prepare of Garnish:.
  24. You need of Sprinkle Japanese chilli powder.
  25. You need of Sprinkle black or white sesame seeds.

These Japanese chicken meatballs are seasoned with fresh ginger, garlic, scallions, and sesame oil, while egg and panko breadcrumbs bind the meat to allow it to cling to a skewer and stay together on the grill. How to Make Japanese-Style Chicken Meatball Skewers With Sweet Soy Glaze (Tsukune). Tsukune (Japanese style turkey meatballs). turkey mince (or mince chicken)•garlic, grated•chunk ginger, grated•spring onion, finely sliced•panko breadcrumbs•white onion, finely diced•pure sesame oil•light soya sauce. Tsukune (つくね) is Japanese chicken meatballs that are skewered and typically grilled over charcoal served in yakitori restaurants.

Tsukune (Japanese style turkey meatballs) step by step

  1. In a large mixing bowl, place the mince meat along with the onion, garlic, ginger, spring onions, breadcrumbs, sesame oil, light soya sauce, honey, mirin and flour together. Using rubber gloves or chopsticks mix all of the ingredients together until well incorporated. Cover bowl with cling film and set aside for about 30 minutes to let the marinade infuse into the meat..
  2. Once the meat has had time to marinade, prepare a baking tray or plate. Grab a small amount of meat (bite size) and roll into a ball shape. Repeat this until all of the meat has been used. Roughly makes 15 meatballs, so each skewer will have 3 pieces of meat on..
  3. In a flat pan (either using big or small depending on how many your cooking), on medium heat add the oil. Add the meat balls and cook for a few minutes until lightly coloured. Then turn over to colour other side and then on both sides to brown. Keep continuously turning the meat balls to ensure the meat cook and colours evenly. Tip: if not cooking all at once separate the batches. The uncooked meatballs can be placed into a food container/freeze bag and be stored in the fridge/freezer..
  4. Once the meat is fully cooked through, remove from the pan and transfer onto a plate or baking tray. Let the meat rest for a few minutes. Then poke the bamboo skewers into the meat balls (3 meatballs per skewer). Tip: I learnt this trick from Yui, to skewer the meat after its cooked, so the meat doesn't fall off during the cooking process..
  5. Using the same pan turn the heat to low and add the meatball glaze ingredients. Using a wooden spoon stir the sauce to ensure that the honey or sugar dissolves. Taste the glaze and adjust as necessary (add more sugar, soya sauce, water, mirin etc)..
  6. Once the glaze begins to thicken slightly and bubble, turn the heat to very low. Then place the skewered meatballs back into pan. Using a wooden spoon, generously cover the meatballs with the glaze all over. Let the meatballs soak in the glaze for a few minutes..
  7. Once ready to serve, place the meatballs either on a serving plate and pour the glaze over. Or in a serving bowl, place the steamed rice at the bottom, place the meatballs skewers on top and drizzle over some of the glaze over the meat to soak into the rice. Then garnish with sesame seeds and Japanese chilli powder. Serve with a side of tamagoyaki egg, greens or pickled vegetables to cut through the sweetness..

Since I had received great feedback from readers on my oven-broiled yakitori recipe, I couldn't wait to share this tsukune recipe! · Tsukune (Japanese Chicken Meatballs) is a regular Yakitori dish items. Soft and bouncy chicken meatballs are skewered and chargrilled with sweet soy sauce, i.e. yakitori sauce. The key to my soft and juicy meatballs is the grated onion and the amount of fat in the chicken mince (ground chicken). Tsukune (Japanese Chicken Meatballs). this link is to an external site that may or may not meet accessibility guidelines. Tsukune are Japanese chicken meat balls with a kind of Teriyaki sauce and are popular at Yakitori restaurants.