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Japanese Tsukune Meatballs

Here's how you make Japanese Tsukune Meatballs
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  • Servings: 4
  • Prep: 10m
  • Cook: 15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 pound chicken breast (ground)
  • 1 ounce chives or green onions, finely chopped
  • 1/2 tablespoon ginger, finely chopped
  • 4 tablespoons cornstarch (or potato starch)
  • 1 c panko bread crumbs
  • 1 egg white
  • 1 teaspoon granulated sugar
  • 1 1/2 teaspoon soy sauce
  • 1/2 teaspoon salt
  • 2 tablespoons white wine
  • 2 tablespoons oil (salad oil)
  • FOR TERIYAKI SAUCE
  • 2 tablespoons soy sauce
  • 6 tablespoons mirin
  • 2 teaspoons granulated sugar
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Mix all the ingredients in a bowl except for the wine, salad oil and the ingredients for the teriyaki sauce.

  • Step 2: Let rest in frig 30 minutes

  • Step 3: Shape into 14 1.5-inch meatballs.

  • Step 4: Heat up a steel pan over medium heat.

  • Step 5: Spread 2 tablespoons of salad oil in the pan.

  • Step 6: When the pan just begins to smoke, it is hot enough to add the meatballs.

  • Step 7: Line them up on the pan, so that they are not touching.

  • Step 8: When the bottoms become browned, turn them over and brown the other side.

  • Step 9: Pour 2 tablespoons white wine, cover with a lid and steam the meatballs.

  • Step 10: When the meat is cooked, pour the teriyaki sauce and cook until the sauce is almost gone, turning them over once or twice.

  • Step 11: Glaze the meatballs with the thickened teriyaki sauce while the sauce is hot

  • Step 12: Optional: Put the meatballs on skewers (3 to 4 per skewer).

Tips & Variations

Don't forget the following tips and variations.
  • Skewer

We hope you enjoy this recipe!

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