Super juicy chicken meatballs - Japanese style! These Tsukune skewers are grilled to perfection in just 25 minutes, and slathered in a sweet soy sauce to finish them off. Perfect for BBQs over charcoal or a quick dinner in the frying pan!
In a large mixing bowl, add the chicken mince, spring onions, egg, ginger, bread crumbs and optional: shiso leaves. Knead with your hands until the mince turns pale and smooth and is evenly blended.
500 g chicken mince, 2 spring onion / green onion, 1 egg, 2 tsp ginger, 2 tbsp bread crumbs, 3 perilla leaves / shiso leaves
Use a spoon to scoop out a portion of the mixture (1-2 tbsp). Dip one hand in water to coat your hand, then take the portion of mixture and gently press into a ball shape with your fingers. Press the skewer through the meatball until it’s two thirds of the way down the skewer. Smooth out the edges.
Repeat step 2 to add another 1-2 balls onto the skewer.
Heat the vegetable oil in a large frying pan over medium-high and add the meatball skewers. Cook for 2-3 minutes on one side until nicely browned, then flip and cook for another 2-3 minutes. Remove from the pan.
1 tbsp vegetable oil
Pour the sauce ingredients (soy sauce, cooking sake and sugar or homemade teriyaki sauce) into the pan and bring to the boil. Reduce heat to low and return the skewers into the pan. Baste the top with sauce. Cook for one minute, then flip and baste again.
Soak the Skewers – Soak in water for at least 5-10 mins, this helps prevent the skewers from burning. Regular skewers work fine – using two for each makes them easier to cook. But if you have flat cocktail skewers these will make it even easier to cook one side at a time.
Mixture Too Sticky? – Use some water on your hands to stop the meatballs from sticking while you knead.
Be Patient – Don’t flip the meatballs until they’re browned on one side. This will stop them falling apart if you try to flip them too early.
Baste As You Cook – After pouring the sauce into the pan and re-adding the skewers, continue basting with sauce to make sure each skewer is evenly coated.
Skewer Type – If using flat skewers, that are wide, you only need to use 1 skewer. If you’re using skinny round skewers, like in our images, then we recommend using 2 skewers to help hold the meat on.
Storage – You can store uncooked skewers in the fridge for a day, covered in an airtight container, or you can freeze them for up to a couple of months. If cooked, they’ll last in the fridge for 2-3 days, or you can also freeze these and reheat in the microwave or frying pan when you want them.
What should I serve with tsukune?
Condiments – Add a sprinkling of salt or shichimi togarashi chilli powder. Small dabs of wasabi add a delicious kick. We recommend trying the chicken as it is first to see what you think, then feel free to season to taste.