Name: Tsukune (Japanese Chicken Meatballs) recipe
Ingredients: 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;10 ½ ounces ground chicken;1 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 ground paprika, or more to taste

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Ingredients

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 10 ½ ounces ground chicken 1 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 ground paprika, or more to taste

Nutrition Info

133.1 calories carbohydrate: 12.8 g cholesterol: 44.6 mg fat: 2.2 g fiber: 0.7 g protein: 11.8 g saturatedFat: 0.5 g servingSize: - sodium: 901.6 mg sugar: 7.8 g transFat: : - unsaturatedFat: : -

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 well into a thick paste, at least 5 minutes.
Preheat 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 at least 165 degrees F (74 degrees C).
Brush glaze over meatballs before serving.

Recipe Yield

8 patties

Recipe Note

This is one of those foods that come in many different variations in Japan. They are served primarily on a stick but you can get them in soups, bentos, as a main dish, etc. It became a family favorite almost instantly (it needed some tweaks at first). I'm giving you my dinner recipe here, which I usually serve on a bed of Japanese rice with a side salad or sauteed enoki mushrooms.

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