Recipes Cuisine Asian Japanese Tsukune (Japanese Chicken Meatballs) Be the first to rate & review! 2 Photos This Japanese-style chicken patty has many variations in Japan—often served on a stick, in soups, bentos, or as a main dish. After a few tweaks, this recipe became a family favorite! I usually serve it over Japanese rice with a salad or sautéed enoki mushrooms. Submitted by garywhinton Updated on November 1, 2024 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 12 mins Total Time: 42 mins Servings: 8 Yield: 8 patties Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings Teriyaki Sauce: 1 teaspoon vegetable oil 1 teaspoon minced ginger 1 teaspoon minced garlic ¼ cup tamari ¼ cup cooking sake ¼ cup mirin 2 tablespoons brown sugar 1 teaspoon sesame seeds Meatballs: 10 ½ ounces ground chicken 1 large egg 3 green onions, chopped ½ carrot, grated ¼ cup panko bread crumbs, or to taste 2 tablespoons red miso paste, or more to taste 2 tablespoons grated ginger 1 tablespoon potato starch 1 tablespoon crumbled seaweed 1 tablespoon tamari, or more to taste 1 tablespoon cooking sake, or more to taste 1 teaspoon soy sauce 1 teaspoon white sugar, or more to taste 1 teaspoon paprika, or more to taste Directions Heat oil in a small pot over low heat. Add 1 teaspoon ginger and garlic. Cook and stir until slightly browned, about 2 minutes. Stir in 1/4 cup tamari, 1/4 cup sake, mirin, brown sugar, and sesame seeds. Simmer until glaze is slightly thickened, about 5 minutes. Combine ground chicken, egg, green onions, carrot, bread crumbs, miso, 2 tablespoons ginger, potato starch, seaweed, 1 tablespoon tamari, 1 tablespoon sake, soy sauce, white sugar, and paprika in a large bowl. Mix into a thick paste, about 5 minutes. Preheat a grill for medium heat and lightly oil the grate. Roll ground chicken mixture into balls the size of your palm. Flatten them slightly into patties. Grill until well-browned, 3 to 4 minutes. Flip and continue grilling until browned on the second side, 2 to 3 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Brush glaze over meatballs before serving. Cook's Notes: Substitute dark soy sauce for the tamari in the sauce if desired. Replace the brown sugar with white sugar if desired. Add potato or cornstarch to the glaze to thicken it if you like. Substitute red pepper flakes for the paprika if preferred. Refrigerate the meatball mixture for 2 hours to allow it to thicken if you like. Cook in a grill pan or skillet instead of grilling outdoors if preferred. I Made It Print Nutrition Facts (per serving) 133 Calories 2g Fat 13g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 133 % Daily Value * Total Fat 2g 3% Saturated Fat 1g 3% Cholesterol 45mg 15% Sodium 902mg 39% Total Carbohydrate 13g 5% Dietary Fiber 1g 3% Total Sugars 8g Protein 12g 24% Vitamin C 3mg 3% Calcium 25mg 2% Iron 1mg 6% Potassium 182mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.