Japanese Tsukune (Grilled Chicken Meatballs with Sesame)
Cradle of Nutrition
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These Japanese tsukune chicken meatballs are juicy, tender, and glazed with a rich sweet-savory sauce. Traditionally served as part of yakitori, tsukune are grilled on skewers and finished with a glossy glaze.
In this version, the meatballs are topped with toasted sesame seeds, adding a light crunch and nutty flavor that perfectly complements the caramelized glaze.
Why You’ll Love This Recipe
This recipe creates soft and flavorful chicken meatballs with a delicious umami glaze. The sesame seeds add texture and enhance the overall taste.
It is also flexible, allowing you to grill, pan-fry, or bake depending on your preference and kitchen setup.
Ingredients
Chicken Meatball Mixture:
- 500 g ground chicken (thigh preferred)
- 2 tbsp finely chopped green onions
- 1 tbsp soy sauce
- 1 tbsp sake (or water)
- 1 tsp grated ginger
- 1 egg
- 2 tbsp panko breadcrumbs
- 1 tsp sesame oil
Sweet Soy Glaze (Tare Sauce):
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tbsp sake
Finishing Touch:
- 1–2 tsp toasted sesame seeds
- Optional: chopped green onions
How to Make Tsukune
1. Prepare the mixture
In a bowl, combine ground chicken, green onions, soy sauce, sake, ginger, egg, breadcrumbs, and sesame oil. Mix until smooth and slightly sticky.
2. Shape the meatballs
Lightly wet your hands and form small oval or round meatballs. For a traditional look, shape them onto skewers.
3. Cook the meatballs
Grill over medium heat, turning occasionally, until fully cooked and lightly browned.
Alternatively, cook in a pan over medium heat until golden on all sides.
4. Prepare the glaze
In a small saucepan, combine soy sauce, mirin, sugar, and sake. Simmer until slightly thickened.
5. Glaze and caramelize
Brush the sauce over the meatballs during the last minutes of cooking. Turn them to coat evenly and allow the glaze to caramelize.
6. Add sesame topping
Sprinkle toasted sesame seeds over the hot meatballs just before serving. This adds a nutty flavor and a slight crunch.
Serving Suggestions
Serve these tsukune chicken meatballs hot, straight from the grill. They are traditionally enjoyed with a raw egg yolk for dipping, but they are just as delicious on their own.
They pair well with:
- Steamed rice
- Light salad
- Grilled vegetables
Variations
You can easily adapt this recipe:
- Bake instead of grilling for convenience
- Use turkey instead of chicken for a lighter option
- Add finely chopped vegetables for extra texture
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Japanese Tsukune (Grilled Chicken Meatballs with Sesame Seeds)
Ingredients
- 500 g ground chicken (thigh preferred)
- 2 tbsp finely chopped green onions
- 1 tbsp soy sauce
- 1 tbsp sake (or water)
- 1 tsp grated ginger
- 1 egg
- 2 tbsp breadcrumbs
- 1 tsp sesame oil
For the glaze (tare sauce):
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tbsp sake
For topping:
- 2 tsp toasted sesame seeds
- chopped green onions, optional
Instructions
Prepare the mixture
In a bowl, combine ground chicken, green onions, soy sauce, sake, ginger, egg, breadcrumbs, and sesame oil. Mix until smooth and slightly sticky.Shape the meatballs
Lightly wet your hands and form small oval or round meatballs. For a traditional look, shape them onto skewers.Cook the meatballs
Grill over medium heat, turning occasionally, until fully cooked and lightly browned.Alternatively, cook in a pan over medium heat until golden on all sides.Prepare the glaze
In a small saucepan, combine soy sauce, mirin, sugar, and sake. Simmer until slightly thickened.Glaze and caramelize
Brush the sauce over the meatballs during the last minutes of cooking. Turn them to coat evenly and allow the glaze to caramelize.Add sesame topping
Sprinkle toasted sesame seeds over the hot meatballs just before serving. This adds a nutty flavor and a slight crunch.
