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Tsukune (Japanese Chicken Meatballs)

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.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 4
Best Season: Suitable throughout the year
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:
  • 1 lb ground chicken (450g)
  • 1/2 block extra-firm tofu (about 7 oz/200g)
  • 2 tbsp chopped green onions (fresh or frozen)
  • 1 tablespoon grated ginger (fresh or from a tube)
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil (for cooking)
Instructions
  1. 1
    Prepare the ingredients by finely chopping the green onions if using fresh.
  2. 2
    Press the tofu with paper towels to remove excess moisture and crumble it into small pieces.
  3. 3
    In a large bowl, combine the ground chicken, tofu, green onions, ginger, and brown sugar.
  4. 4
    Mix thoroughly until the mixture becomes sticky and smooth.
  5. 5
    Shape the mixture into small, bite-sized rounds.
  6. 6
    In a small bowl, combine the soy sauce, sake, mirin, and sugar to make the sauce.
  7. 7
    Heat vegetable oil in a non-stick pan over medium heat.
  8. 8
    Add the meatballs and grill until golden on one side.
  9. 9
    Flip and grill the other side until golden.
  10. 10
    Pour the sauce into the pan with the meatballs.
  11. 11
    Reduce heat to low and simmer, flipping the meatballs midway to coat them evenly.
  12. 12
    Simmer until the sauce thickens slightly and the meatballs are fully cooked.
  13. 13
    Plate the tsukune and drizzle any remaining sauce over the top.
Read it online: https://www.saorikitchen.com/recipe/tsukune-japanese-chicken-meatballs/
SAORI Japanese Kitchen