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Tsukune chicken skewers brushed with glossy yakitori sauce after grilling.

Tsukune Recipe (Japanese Chicken Meatball Skewers)

Juicy Japanese chicken meatball skewers with sticky yakitori glaze make smoky savoury Tsukune perfect for izakaya-style dinners or barbecues.

Course: Main
Cuisine: Japanese
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 14 -16 skewers
Author: Recipe adapted from Just One Cookbook

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

  1. Soak the bamboo skewers in water for 30 minutes.
  2. Thinly slice the shiso leaves and green onion. You can omit the shiso leaves.
  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.
  4. Place the cooked chicken and the remaining uncooked chicken in a large bowl and mix well.
  5. Add the sesame oil and miso, then mix until well combined.
  6. Add the green onion and shiso leaves and mix well.

  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

  1. Grease the grill rack lightly with a brush.
  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.
  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.
  4. Lightly sprinkle salt over the chicken skewers.
  5. Wrap aluminum foil around the exposed ends of the skewers to prevent them from burning.

Broil the Skewers

  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.
  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.

  3. Serve with shichimi togarashi, if desired.

Recipe Notes

You will also need 16 bamboo skewers measuring 13 cm – 5 inches long.