Restaurants›Minami›Iwate Wagyu Tsukune Recipe

Iwate Wagyu Tsukune Recipe

Inspired by Minami
Time50m
Serves4

Make Iwate Wagyu Tsukune Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tsukune (meatballs)

Tare (sweet soy glaze)

To finish / serve

Method

Tsukune (meatballs)

1

Prepare skewers

If using wooden skewers, soak them in water for at least 30 minutes. This prevents burning while cooking.

2

Place the ground Iwate Wagyu in a large chilled bowl. Add the panko, grated ginger, chopped green onion, soy sauce (1 tsp), shochu/sake (1 tbsp), salt, white pepper and the egg.

3

Begin to mix with your hands, then gradually add the ice water while continuing to fold and press the mixture. Mix for 2–3 minutes until the mixture becomes sticky and cohesive — this helps develop a tender, bouncy texture in the tsukune.

4

Divide the mixture into 8 equal portions (about 60–65 g each). Wet your hands with cold water to prevent sticking. Form each portion into an elongated oval around a skewer, pressing gently to shape and remove air pockets. Leave a small gap at the base of the skewer so meat won't slip.

Tare (sweet soy glaze)

5

Combine the soy sauce (80 ml), mirin (60 ml), sake (40 ml), and sugar (25 g) in a small saucepan over medium heat.

6

Bring to a gentle simmer, stirring until the sugar dissolves. Lower the heat and simmer 6–8 minutes until slightly thickened to a glossy, syrupy consistency. If using honey, whisk in 1 tablespoon at the end for extra sheen and body. Remove from heat and keep warm.

Grilling & finishing

7

Heat a grill or heavy grill pan over medium-high heat. Lightly oil the grates or pan with the neutral oil (1 tsp).

8

Place skewered tsukune on the grill. Cook without moving 2–3 minutes until the surface has good color. Flip and cook the other side 2–3 minutes.

9

Lower heat to medium. Using a brush or spoon, coat the exposed surfaces of the tsukune with the warm tare. Cook 1 minute, then flip and baste the other side. Repeat 2–3 times, allowing the tare to caramelize slightly but not burn. Total cook time per skewer should be about 8–10 minutes until an internal temperature reaches 74°C (165°F) and the meat is cooked through but still juicy.

10

Remove skewers from heat. Let rest 2 minutes so juices redistribute and tare sets.

11

Sprinkle with toasted sesame seeds and chopped scallion or place a shisho leaf alongside. Serve hot.