Chicken Tsukune Meatball Skewers with Teriyaki Glaze

Grilled chicken meatballs (tsukune) glazed with a sweet and savory teriyaki sauce, a popular izakaya snack.

Prep Time

20 minutes

Total Time

45 minutes

Calories

385

Level

Medium

Yields

4 servings

Cost

£2.04

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Ingredients

Servings

1lbGround Chicken

£4.50

2Scallions(Finely chopped)

£0.50

1tbspGinger(Grated)

£0.15

1cloveGarlic(Minced)

£0.08

1Egg(Lightly beaten)

£0.25

0.3cupPanko Breadcrumbs

£0.20

1tbspSoy Sauce

£0.05

1tspSesame Oil

£0.10

0.3tspBlack Pepper

£0.02

8Wooden Skewers(Soaked in water for 30 minutes)

£1.00

0.3cupSoy Sauce (for Teriyaki Glaze)

£0.05

0.3cupMirin (Japanese Sweet Rice Wine)

£0.75

2tbspSake(Optional, can substitute with water)

£0.50

1tbspSugar(Brown sugar preferred)

£0.01

1tspCornstarch(Mixed with 1 tbsp of water)

£0.01

Total Cost

£8.17

£2.04 per serving

The Method

1
In a large mixing bowl, combine ground chicken, scallions, ginger, garlic, egg, panko breadcrumbs, soy sauce, sesame oil, and black pepper. Mix thoroughly until well combined.
2
Using wet hands, form the mixture into small oval-shaped meatballs (about 1-inch long).
3
Thread 2-3 meatballs onto each soaked wooden skewer.
4
Prepare the teriyaki glaze: In a small saucepan, combine soy sauce, mirin, sake (or water), and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add cornstarch slurry and stir until thickened, about 1 minute.
5
Preheat your grill to medium heat.
6
Lightly oil the grill grates.
7
Place the chicken skewers on the grill and cook for about 5-7 minutes per side, or until the meatballs are cooked through and lightly browned.
8
During the last few minutes of grilling, brush the meatballs generously with the teriyaki glaze, turning frequently to coat evenly. Be careful not to burn the glaze.
9
Remove from grill and serve immediately, garnished with extra scallions or sesame seeds, if desired.

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My Notes

Nutrition Information

Nutrition per serving (155g)

385 kcal / 1611 kJ

Carbs

13g

5% of RDA

Fat

19g

27% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

6 g

7% of RDA

Sodium

980 mg

43% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Soaking the wooden skewers in water prevents them from burning on the grill.

Wet hands will prevent the meat mixture from sticking to your hands when forming the meatballs.

You can also bake the tsukune in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until cooked through, brushing with teriyaki glaze during the last few minutes of baking.

Adjust the amount of sugar in the teriyaki glaze to your liking. For a spicier glaze, add a pinch of red pepper flakes.

For a deeper flavour, marinate the chicken mixture in the soy sauce and sesame oil for 30 mins before forming the meatballs.

Cooking Equipment

Mixing Bowl

Grill

Skewers

Small Saucepan

Pastry Brush

Wine Pairings

No wine pairing suggestions available for this recipe.

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