Juicy Japanese chicken meatball skewers with sticky yakitori glaze make smoky savoury Tsukune perfect for izakaya-style dinners or barbecues.
Tsukune (つくね) are Japanese chicken meatballs skewered and traditionally grilled over charcoal. They’re popular in yakitori restaurants across Japan and loved for their tender texture and savoury glaze. The chicken stays juicy while the yakitori tare caramelises over the grill, giving the skewers a rich, slightly sweet finish.
I found this recipe on Just One Cookbook, and it quickly became a favourite in my kitchen. My friend Nami, who’s Japanese, shares a clever tip for keeping the meat firmly attached to the skewers without using panko or eggs. The secret is simply kneading the chicken mixture until it becomes pale and sticky.
These Tsukune skewers are easy to prepare and perfect for relaxed dinners or barbecues. Serve them hot from the grill with extra yakitori sauce and a sprinkle of shichimi togarashi if you’d like a little heat.
What are Tsukune?
Tsukune are Japanese chicken meatballs traditionally served on skewers and grilled as part of yakitori cuisine. They have a soft, juicy texture and a savoury flavour.
Also known as Japanese chicken meatball skewers, chicken yakitori meatballs, or yakitori meatballs, this dish is most commonly made with chicken. However, the word “tsukune” can also refer to other minced meat mixtures shaped into balls or patties.
You’ll commonly find them served in yakitori restaurants alongside other grilled skewers. Often eaten as a snack, appetiser, or casual meal with rice and drinks, they’re usually glazed with a sweet and savoury sauce or seasoned simply with salt.
Why We Love Japanese Chicken Meatball Skewers
- Sticky glazed skewers always feel more fun to eat straight from the grill than regular meatballs on a plate.
- Soft, juicy meatballs with lightly charred edges give each skewer a really satisfying texture contrast.
- Bite-sized portions make these especially good for gatherings where everyone wants to try a few different dishes.
Key Ingredients for Tsukune
Ground Chicken
Ground chicken keeps the skewers tender and juicy with a soft texture. Chicken thigh mince adds more richness and deeper flavour.
Yakitori Sauce
Yakitori sauce gives the skewers their sticky glaze and savoury-sweet finish. The sauce adds sweetness, saltiness, and a lightly smoky flavour once grilled.
White Miso
Adds gentle savoury depth and subtle sweetness to the chicken mixture. It gives the skewers a fuller flavour without making them too heavy.
Sesame Oil
Sesame oil brings a mild nutty flavour and extra richness. Even a small amount adds warmth to the chicken mixture.
Find the complete list with measurements in the recipe card below.
How to Make Tsukune
Prepare the Chicken Mixture
Step 1: Soak the bamboo skewers in water for 30 minutes.
Step 2: Thinly slice the shiso leaves and green onion. You can omit the shiso leaves.
Step 3: Heat a non-stick frying pan over medium heat. Once hot, add ⅓ of the ground chicken and break it up into small pieces using a wooden spoon. Cook until it’s no longer pink, then transfer it to a plate and let it cool completely.
Step 4: Place the cooked chicken and the remaining uncooked chicken in a large bowl and mix well.
Step 5: Add the sesame oil and miso, then mix until well combined.
Step 6: Add the green onion and shiso leaves and mix well.
Step 7: Using your hands, knead the mixture 30 times clockwise, then 30 times counterclockwise, until it becomes paler and sticky.
Note: This helps the meat bind properly and stay securely on the skewers while cooking, so don’t skip this step.
Shape the Skewers
Step 1: Grease the grill rack lightly with a brush.
Step 2: Lightly coat your hands with sesame oil to prevent sticking. Scoop up a handful of the chicken mixture and shape it into a round patty.
Step 3: Toss the meat gently from hand to hand to release any air pockets, then shape it into a long oval patty about 8–9 cm – 3–4 inches long. Insert a skewer through the centre and place it on the prepared wire rack.
Step 4: Lightly sprinkle salt over the chicken skewers.
Step 5: Wrap aluminum foil around the exposed ends of the skewers to prevent them from burning.
Broil the Skewers
Step 1: Set the broiler to high and allow the heating elements to become fully hot. Broil the skewers on the middle rack for 6 minutes. Turn them over and broil for another 4 minutes.
Step 2: Once both sides are cooked, brush the yakitori sauce over the meat and broil for another 30 seconds. Transfer the skewers to a serving plate and brush with extra sauce.
Step 3: Serve with shichimi togarashi, if desired.
Frequently Asked Questions
Yes, the skewers can also be cooked in a frying pan over medium heat until fully cooked and lightly caramelised on the outside. Turn them gently during cooking to help the chicken keep its shape around the skewers.
Yakitori tare is the traditional sauce for Tsukune and is usually made with soy sauce, mirin, sake, and sugar for a sweet savoury glaze. The skewers also pair well with ponzu sauce, spicy Japanese mayonnaise, sesame sauce, or a simple soy-based dipping sauce.
Knead the chicken mixture until it becomes pale and sticky before shaping the skewers. Tossing the mixture between your hands also helps remove air pockets and keeps the chicken from falling off the skewers while grilling.
Tsukune is often served with steamed rice, miso soup, pickled vegetables, cucumber salad, or cold soba noodles. Grilled vegetables and Japanese potato salad also work well alongside the skewers.
Extra Help from the Kitchen
Use a Wire Rack Over a Tray – Place the skewers on a wire rack set over a tray instead of directly on a baking tray. This allows the heat to circulate more evenly around the chicken while helping the undersides develop better colour instead of sitting in juices.
Adjust the Grill Rack Height – Keep the rack around the centre of the grill for more even cooking and better colour on the glaze. If the skewers start browning too quickly, move the rack slightly lower before brushing on more sauce.
Leave Space Between the Skewers – Arrange the skewers with small gaps between each one to help the heat circulate properly. Crowding the rack traps steam and prevents the chicken from grilling evenly.
Turn the Skewers Carefully – Use tongs or chopsticks to gently flip the skewers halfway through cooking while keeping the chicken attached firmly to the bamboo sticks.
Rest Before Serving – Let the skewers rest for 1 to 2 minutes after grilling while the juices settle back into the chicken and the glaze clings more evenly before serving.
Test the Mixture First – Shape a small patty before forming the skewers to check the consistency. If the mixture feels too soft, chill it for 20 to 30 minutes or mix in a small amount of cornstarch to help it hold together better on the skewers.
Variations and Twists
Add Breadcrumbs and Egg – Stir panko breadcrumbs and egg into the meat mixture as binders for skewers with a softer texture and more bounce after grilling.
Swap the Protein – Replace the chicken mince with turkey mince for a leaner option, pork mince for a richer flavour, or finely crumbled firm tofu for a lighter vegetarian-style alternative that still works well with the yakitori glaze.
Add Chicken Cartilage – Mix finely chopped chicken cartilage into the chicken mixture for a crunchy contrasting texture often found in traditional Japanese yakitori-style Tsukune.
Brush with Spicy Mayo – Serve the skewers with spicy Japanese mayonnaise on the side for a creamier finish and extra heat with the sweet savoury glaze.
Serve with Egg Yolk – Pair the skewers with a fresh egg yolk for dipping to add a richer, creamier finish alongside the sweet savoury glaze. Use pasteurised eggs or very fresh high-quality eggs since the raw egg yolk is served uncooked.
Storage and Shelf Life
Store Tsukune leftovers in an airtight container in the fridge for up to 3 days. The skewers can sit at room temperature for up to 1 hour before refrigeration. Freeze cooked or uncooked skewers for up to 2 months in freezer-safe containers or bags.
Thaw overnight in the fridge before reheating. Reheat under a grill at 180°C – 350°F for several minutes until heated through.
More Japanese Dishes to Try Next
Tsukune Recipe (Japanese Chicken Meatball Skewers)
Equipment
Ingredients
- 500 g – 1 lb ground chicken
- 2 tbsp sesame oil – plus extra for coating your hands
- 1 tbsp shiro miso (white miso)
- 4 scallions or green onions
- salt
- 120 ml – ½ cup yakitori tare sauce
- 10 shiso leaves or perilla leaves – optional
- shichimi togarashi (Japanese seven-spice) – optional
Instructions
Prepare the Chicken Mixture
- Soak the bamboo skewers in water for 30 minutes.
- Thinly slice the shiso leaves and green onion. You can omit the shiso leaves.
- Heat a non-stick frying pan over medium heat. Once hot, add ⅓ of the ground chicken and break it up into small pieces using a wooden spoon. Cook until it’s no longer pink, then transfer it to a plate and let it cool completely.
- Place the cooked chicken and the remaining uncooked chicken in a large bowl and mix well.
- Add the sesame oil and miso, then mix until well combined.
- Add the green onion and shiso leaves and mix well.
- Using your hands, knead the mixture 30 times clockwise, then 30 times counterclockwise, until it becomes paler and sticky.Note: This helps the meat bind properly and stay securely on the skewers while cooking, so don’t skip this step.
Shape the Skewers
- Grease the grill rack lightly with a brush.
- Lightly coat your hands with sesame oil to prevent sticking. Scoop up a handful of the chicken mixture and shape it into a round patty.
- Toss the meat gently from hand to hand to release any air pockets, then shape it into a long oval patty about 8–9 cm – 3–4 inches long. Insert a skewer through the centre and place it on the prepared wire rack.
- Lightly sprinkle salt over the chicken skewers.
- Wrap aluminum foil around the exposed ends of the skewers to prevent them from burning.
Broil the Skewers
- Set the broiler to high and allow the heating elements to become fully hot. Broil the skewers on the middle rack for 6 minutes. Turn them over and broil for another 4 minutes.
- Once both sides are cooked, brush the yakitori sauce over the meat and broil for another 30 seconds. Transfer the skewers to a serving plate and brush with extra sauce.
- Serve with shichimi togarashi, if desired.
Notes
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