Tsukune Chicken Meatball Skewers

Name: Tsukune Chicken Meatball Skewers
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.5 lbs ground chicken; 4 green onions, finely minced; 2 tsp fresh ginger, grated; 2 garlic cloves, minced; 2 tbsp soy sauce; 2 tsp sesame oil; 1/4 cup panko breadcrumbs; 1 large egg, beaten; 1/4 cup soy sauce (for tare glaze); 1/4 cup mirin; 2 tbsp sake (or dry sherry); 2 tsp granulated sugar; 2 tsp neutral oil; 16 bamboo skewers (soaked 30 min), soaked in water

50 minMediumServes 4340 cal/serving

JapaneseAppetizerGrill and StovetopHigh ProteinLow CarbDairy-FreePork-FreeNightshade-FreeCorn-Free

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Ingredients

1.5 lbs ground chicken
4 green onions, finely minced
2 tsp fresh ginger, grated
2 garlic cloves, minced
2 tbsp soy sauce
2 tsp sesame oil
1/4 cup panko breadcrumbs
1 large egg, beaten
1/4 cup soy sauce (for tare glaze)
1/4 cup mirin
2 tbsp sake (or dry sherry)
2 tsp granulated sugar
2 tsp neutral oil
16 bamboo skewers (soaked 30 min), soaked in water

Instructions

1

Soak 16 bamboo skewers (soaked 30 min) in water for at least 30 minutes before grilling to prevent charring.
2

In a small saucepan over medium heat, combine 1/4 cup soy sauce (for tare glaze), 1/4 cup mirin, 2 tbsp sake (or dry sherry), and 2 tsp granulated sugar. Bring to a simmer and cook, stirring, until slightly thickened, about 4-5 minutes. Set aside.
3

In a large bowl, combine 1.5 lbs ground chicken, 4 finely minced green onions, 2 tsp grated fresh ginger, 2 minced garlic cloves, 2 tbsp soy sauce, 2 tsp sesame oil, 1/4 cup panko breadcrumbs, and 1 beaten large egg. Mix thoroughly until uniform.
4

Divide the mixture into portions and shape each onto a skewer, forming an elongated patty about 3 inches long. Press firmly so the meat adheres.
5

Preheat grill to medium-high and lightly brush grates with 2 tsp neutral oil. Place skewers on the grill and cook for 4-5 minutes per side without moving, until cooked through to an internal temperature of 165°F (74°C).
6

During the last 2 minutes of grilling, brush generously with the tare glaze and allow it to caramelize briefly on each side.
7

Serve immediately, with any remaining tare glaze on the side.

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Questions

What is Tsukune Chicken Meatball Skewers?

Juicy Japanese ground chicken skewers seasoned with ginger, garlic, and green onion, glazed with a sweet and savory tare sauce over a charcoal-kissed grill. A yakitori bar classic that's equally impressive at home. This reference files it under Japanese appetizer: cooked on the grill and on the stovetop, rated medium and about 50 minutes start to finish.

Why soak the skewers for Tsukune Chicken Meatball Skewers?

Step 1 reads: "Soak 16 bamboo skewers (soaked 30 min) in water for at least 30 minutes before grilling to prevent charring." Dry wood burns. The soak in step 1 keeps the skewers from catching over the heat; metal skewers need none.

What can I use instead of sake in Tsukune Chicken Meatball Skewers?

The entry for Tsukune Chicken Meatball Skewers calls for 2 tbsp sake (or dry sherry). In its place: Dry sherry or a dry white wine does the same job. For no alcohol, use water or light stock with a few drops of rice vinegar.

Can I use ground beef or pork instead of ground turkey in Tsukune Chicken Meatball Skewers?

Yes, at the same weight. Beef and pork carry more fat, so skip any oil the recipe adds for browning and drain the pan if it pools. As written, the entry for Tsukune Chicken Meatball Skewers uses 1.5 lbs ground chicken.

Does Tsukune Chicken Meatball Skewers contain sesame?

Yes: 2 tsp sesame oil. The full allergen list for this entry is gluten, eggs, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Which part of Tsukune Chicken Meatball Skewers can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of 30 minutes: "Soak 16 bamboo skewers (soaked 30 min) in water for at least 30 minutes before grilling to prevent charring." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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