Tsukune (Japanese Chicken Meatballs) Recipe
Tender and juicy Japanese-style chicken meatballs glazed in a savory-sweet sauce, packed with umami and cooked perfectly with a pressure cooker and grill.
Equipment
- 1 Mixing bowl Large
- 1 Small saucepan
- 1 Grill or Grill Pan Preheated to medium
Ingredients
Main Ingredients
- ½ cup mirin
- ½ cup soy sauce
- ¼ cup sake
- ¼ cup dark brown sugar
- 1 tablespoon sherry vinegar
- 3 medium garlic cloves smashed and peeled
- 3 scallions roughly chopped
- 1.5 pounds ground chicken thighs
- ½ cup panko bread crumbs
- 1 large egg lightly beaten
- fresh ginger as needed
- garlic as needed
- peppercorns as needed
- toasted sesame oil as needed
- salt a pinch
- water or broth optional for reheating
- oil for grill or grill pan
- rice or steamed vegetables for serving
Instructions
Instructions
- Mix mirin, soy sauce, sake, dark brown sugar, sherry vinegar, garlic, scallions, ginger slices, and peppercorns in a small saucepan. Bring it to a simmer over medium heat.
- Turn the heat down and let sauce cook for 10 to 15 minutes until slightly thickened. Strain and discard solids. Set aside.
- In a large bowl, add ground chicken thighs and a pinch of salt. Mix until sticky and cohesive.
- Wet your hands and roll the mixture into 1 to 1.5-inch meatballs.
- Preheat grill or grill pan over medium heat and lightly oil the grates.
- Cook meatballs, turning frequently, until browned and cooked through, about 10 to 12 minutes.
- Brush meatballs with prepared sauce during last few minutes of grilling, turning to glaze all sides evenly.
- Serve hot with extra glaze if desired, along with rice or steamed vegetables.
Notes
Refrigerate leftovers in airtight container up to 3 days. Freeze cooked meatballs for up to 2 months. Reheat gently with a splash of broth. Keep extra sauce separate and re-glaze as needed when serving.