Savory Japanese Chicken Meatballs with Sweet Soy Glaze

These Japanese chicken meatballs, or Tsukune, combine tender chicken with spring onions and a sweet soy glaze for an irresistible dish.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 meatballs

Course: Appetizers

Cuisine: Japanese

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meatballs

500 grams Ground Chicken The star ingredient
5 sticks Spring Onions Finely chopped
1 tablespoon Ginger (grated) Fresh ginger is ideal
1 large Egg For binding
100 grams Bread Crumbs Opt for panko for crispiness
5 leaves Shiso Leaves (optional) Adds unique flavor

For the Cooking

2 tablespoons Vegetable Oil For frying
4 tablespoons Soy Sauce Low-sodium recommended
2 tablespoons Cooking Sake Optional; can substitute with dry sherry
2 tablespoons Sugar Can use honey or maple syrup

Equipment

Mixing Bowl
Frying pan
skewers

Method

Preparation

In a mixing bowl, combine ground chicken, spring onions, grated ginger, egg, bread crumbs, and shiso leaves. Mix until smooth.
Wet your hands, take a tablespoon of mixture, and form it into a ball on a skewer.
Heat vegetable oil in a frying pan over medium-high heat until shimmering. Cook skewered meatballs for 2-3 minutes on one side.
Prepare the glaze by mixing soy sauce, cooking sake, and sugar in a bowl. Pour it over the meatballs after browning.
Baste meatballs with glaze for 1 minute on each side until sauce thickens and coats them.
Transfer cooked meatballs to a serving plate, drizzling any extra sauce over them and garnish as desired.

Nutrition

Serving: 1meatballCalories: 200kcalCarbohydrates: 20gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Serve hot and enjoy with a side of cucumber salad or steamed rice for a complete meal.

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