Tender and juicy Japanese chicken meatballs (Tsukune) made with tofu for extra softness and a sweet-savory glaze. Perfect as an appetizer, side dish, or to serve with rice. This easy recipe uses simple shortcuts like frozen green onions and pre-grated ginger to save time without sacrificing flavor.
Tsukune (Japanese Chicken Meatballs)
Description
Tender and juicy Japanese chicken meatballs (Tsukune) made with tofu for extra softness and a sweet-savory glaze. Perfect as an appetizer, side dish, or to serve with rice. This easy recipe uses simple shortcuts like frozen green onions and pre-grated ginger to save time without sacrificing flavor.
Ingredients:
Instructions
Video
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Prepare the ingredients by finely chopping the green onions if using fresh.
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Press the tofu with paper towels to remove excess moisture and crumble it into small pieces.
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In a large bowl, combine the ground chicken, tofu, green onions, ginger, and brown sugar.
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Mix thoroughly until the mixture becomes sticky and smooth.
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Shape the mixture into small, bite-sized rounds.
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In a small bowl, combine the soy sauce, sake, mirin, and sugar to make the sauce.
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Heat vegetable oil in a non-stick pan over medium heat.
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Add the meatballs and grill until golden on one side.
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Flip and grill the other side until golden.
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Pour the sauce into the pan with the meatballs.
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Reduce heat to low and simmer, flipping the meatballs midway to coat them evenly.
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Simmer until the sauce thickens slightly and the meatballs are fully cooked.
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Plate the tsukune and drizzle any remaining sauce over the top.
