Tsukune (Japanese Chicken Meatballs)

Craving authentic Japanese flavors at home? This tasty Tsukune Recipe is perfect for you!

One of my first roles in the restaurant world was as a line cook at Oak & Coal, a modern Japanese yakitori restaurant in Costa Mesa, California. Our menu focused on the yakitori grill, featuring skewers such as wagyu beef, pork belly, jumbo prawns, chicken thigh, and scallion, with the tsukune skewer being the most popular among customers. For those unfamiliar, tsukune is simply a Japanese chicken meatball made from ground thigh and breast mixed with sliced scallions, shiso, garlic, ginger, soy sauce, and salt—that’s it! We glazed our tsukune with tare, the soy-based sauce used to marinade and glaze yakitori. It was cooked until lightly golden on the outside, while remaining moist and tender inside. We served it with a poached egg topped with a drizzle of extra tare sauce. Though the creamy, fatty poached egg might sound unusual, it complements the salty, savory flavor of the tsukune perfectly. 

Last week, feeling nostalgic for my old job, I decided to make this recipe and it instantly transported me back to that kitchen. The incredibly tender chicken paired with the rich, savory tare glaze created a wave of delicious memories. While I’d normally recommend finding a good yakitori restaurant to try their tsukune, this homemade version will likely surpass anything you’ll find out there.

What is yakitori?

For those of you who don’t know, yakitori is a Japanese dish made of small pieces of chicken, usually thigh or breast meat, skewered on bamboo or metal sticks and grilled over charcoal. The skewers are typically seasoned with either salt or a sweet and savory glaze called tare. It is a popular street food and is also commonly available in izakayas (Japanese pubs) and dedicated yakitori restaurants. The name yakitori literally means “grilled bird,” and at many yakitori places, you’ll find the entire bird being used on the menu. You can get everything from chicken hearts, gizzards, neck, breast, and tsukune, all skewered and cooked over a charcoal grill. If you’re planning a trip to Japan, definitely try a few yakitori restaurants while you’re there! 

Serving suggestions

While these tsukune taste amazing on their own, they’re even better when served alongside some side dishes. If you want to make a Japanese-inspired dinner, I recommend making a pot of Steamed Rice, some Pickled Daikon, this Smashed Cucumber Salad, and maybe even a plate of Gyozas. I also made this umami-packed Homemade Japanese Mayo on the side to dip the meatballs in! For dessert, you can make a batch of these delectable Butter Mochis or even Japanese Crêpes topped with whipped cream and fresh fruit. 

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