Tsukune (Japanese Chicken Meatballs)

Tsukune (Japanese Chicken Meatballs) is a main course that serves 4. One portion of this dish contains approximately 34g of protein, 31g of fat, and a total of 585 calories. For $2.16 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 977 people have made this recipe and would make it again. This recipe is typical of Japanese cuisine. A mixture of scallions, scallions, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a dairy free diet. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is solid. If you like this recipe, you might also like recipes such as Tsukune (Japanese Chicken Meatballs), Japanese Chicken Meatballs (Tsukune), and Passover Tori Tsukune Nabe (Japanese Chicken Meatball Hot Pot).

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures

1

For the Tare Sauce: Combine mirin, soy sauce, sake, brown sugar, sherry vinegar, garlic, scallions, ginger slices, and peppercorns in a medium saucepan. Bring to boil over high heat, then reduce to a simmer, whisk to combine, and cook until mixture is thick and syrupy, about 45 minutes. Strain through a fine mesh strainer. Set aside or store in an airtight container in the refrigerator until ready to use.

2

For the Meatballs: Using hands, mix together chicken, bread crumbs, scallions, egg, ginger, garlic, sesame oil, salt, and white pepper until thoroughly combined. Form mixture into 1-inch meatballs and thread onto skewers.

3

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Careful transfer skewers to grill, if necessary supporting meatballs from bottom to prevent them from falling off skewers. Grill until first side is well browned, about 3-4 minutes. Using tongs, rotate meatballs and cook until well browned on second side, about 2-3 minutes. Repeat for remaining two sides.

4

Brush tare sauce all over meatballs and allow to cook for 15-30 seconds longer. Transfer skewers to a plate or serving dish, brush lightly with sauce again and let rest for 5 minutes. Serve immediately.

 

Step by step:

For the Tare Sauce

1. Combine mirin, soy sauce, sake, brown sugar, sherry vinegar, garlic, scallions, ginger slices, and peppercorns in a medium saucepan. Bring to boil over high heat, then reduce to a simmer, whisk to combine, and cook until mixture is thick and syrupy, about 45 minutes. Strain through a fine mesh strainer. Set aside or store in an airtight container in the refrigerator until ready to use.

2. For the Meatballs: Using hands, mix together chicken, bread crumbs, scallions, egg, ginger, garlic, sesame oil, salt, and white pepper until thoroughly combined. Form mixture into 1-inch meatballs and thread onto skewers.

3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Careful transfer skewers to grill, if necessary supporting meatballs from bottom to prevent them from falling off skewers. Grill until first side is well browned, about 3-4 minutes. Using tongs, rotate meatballs and cook until well browned on second side, about 2-3 minutes. Repeat for remaining two sides.

4. Brush tare sauce all over meatballs and allow to cook for 15-30 seconds longer.

5. Transfer skewers to a plate or serving dish, brush lightly with sauce again and let rest for 5 minutes.

6. Serve immediately.

Nutrition Information:

covered percent of daily need