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Ingredients
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Tsukune (Japanese chicken meatballs)
Tare (sweet-salty glaze)
Shishito and garnish
Method
Tsukune (Japanese chicken meatballs)
- 1
Make the mixture
In a medium bowl combine the ground chicken, beaten egg, panko, mirin, 1 teaspoon soy sauce, grated ginger, chopped scallion, salt, and pepper. Mix gently but thoroughly with your hands or a spoon until ingredients are evenly distributed and mixture becomes slightly sticky. Do not overwork — stop when the mixture holds together.
- 2
Form skewers
Divide the mixture into 8 equal portions (about 2 oz / 60 g each). Wet your hands lightly to prevent sticking. Shape each portion into an oblong meatball around a skewer or form onto short bamboo skewers, pressing gently to adhere and create an even thickness for even cooking. If you prefer patty-style, form onto skewers or leave as short logs about 3 inches long.
- 3
- 4
Cook tsukune
Place skewered tsukune in the hot pan (or on the grill) seam-side down. Cook for 2–3 minutes without moving, until the exterior is nicely browned. Flip and cook the other side 2 minutes. Reduce heat to medium-low (or move to a cooler part of the grill) to finish cooking through for another 3–4 minutes, turning occasionally. Internal temperature should reach 165°F (74°C).
Tare (sweet-salty glaze)
- 5
Make tare
While tsukune cook, combine soy sauce, mirin, sake, and sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let simmer 2–3 minutes to reduce and slightly thicken. If using, stir in honey at the end for extra gloss. Remove from heat and keep warm.
- 6
Glaze tsukune
When tsukune are nearly done, brush them generously with the tare, turning and brushing 1–2 more times so a sticky glaze builds up, about 1 minute additional on each side. If using a skillet, spoon some tare into the pan and tilt to baste; if grilling, brush directly. Allow glaze to set for 30–60 seconds between coats so it becomes sticky and shiny.
Shishito and plating
- 7
- 8
Finish and serve
Arrange glazed tsukune and blistered shishitos on a serving platter. Sprinkle sesame seeds and chopped scallion over the meatballs, and serve with lemon wedges on the side for optional brightness. Serve immediately while hot.
