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Yakitori Tsukune (Chicken Meatballs)


40 Minutes


Yakitori Soy Basting Sauce (Tare):

  • 1½ Tbsp Kikkoman Soy Sauce
  • 1 Tbsp Sugar
  • 1½ Tbsp Water

Tsukune ingreidnets:

  • 300 g (10.6 oz) skinless chicken thigh
  • 1/3 tsp of salt
  • 1 egg
  • ½ tsp of grated ginger root
  • 3 Tbsp of corn starch
  • ½ Tbsp of Vegetable oil (or preferred oil)
  1. Prepare the soy basting sauce (called ‘tare’ in Japanese). Place the yakitori soy basting sauce in a pot over medium heat, once boiling simmer for up to 30 seconds until the mixture thickens.
  2. Cut the chicken up into easy-to-eat pieces and then place into a food processor to mince. Add in all remaining ingredients and mince the mixture once again in a food processor. Place a small amount of vegetable oil (not included in recipe ingredients) in the palm of your hand and shape the mixture into easy-to-eat balls (12 to 18 meatballs).
  3. Boil some water in a pot and boil the chicken meatballs (called ‘tsukune’ in Japanese). When the sunk meatballs have risen to the top, boil these for an additional 2~3 minutes to cook thoroughly. Drain and once cooled place 3 meatballs each onto skewers.
  4. Place the vegetable oil in a fry pan over medium heat and arrange the skewers in the fry pan. While turning over occasionally, brown both sides. Cover the skewers in the soy basting sauce from step 1 and return these to the fry pan, cooking over low heat until lustrous. Repeat this process several times while turning over and cook until crispy and golden-brown.

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Dish Type / Ethnic Cuisine