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

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.

50 minMediumServes 4340 cal/serving

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

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.

Questions

Can I make Tsukune Chicken Meatball Skewers gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce, 1/4 cup panko breadcrumbs, 1/4 cup soy sauce (for tare glaze). Swap the soy-based sauce for tamari or coconut aminos; the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Tsukune Chicken Meatball Skewers keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Tsukune Chicken Meatball Skewers?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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