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.
Ingredients
- 1.5 lbs ground chicken
- 4 green onions, finely minced
- 2 tsp fresh ginger, grated
- 2 cloves 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
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1
Soak 16 bamboo skewers (soaked 30 min) in water for at least 30 minutes before grilling to prevent charring.
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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.
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3
In a large bowl, combine 1.5 lbs ground chicken, 4 finely minced green onions, 2 tsp grated fresh ginger, 2 cloves 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.
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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.
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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).
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6
During the last 2 minutes of grilling, brush generously with the tare glaze and allow it to caramelize briefly on each side.
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7
Serve immediately, with any remaining tare glaze on the side.