Japanese Chicken Tsukune Meatballs

Follow our step-by-step guide on how to make Japanese Chicken Tsukune Meatballs.

1. Step 1

   Begin by warming vegetable oil in a small pot over low heat.

2. Step 2

   Introduce minced ginger and garlic, stirring gently until they turn a lovely golden brown, which should take about two minutes.

3. Step 3

   Next, blend in tamari, cooking sake, mirin, brown sugar, and sesame seeds.

4. Step 4

   Let this delightful mixture simmer until it thickens slightly, approximately five minutes.

5. Step 5

   In a large mixing bowl, combine ground chicken, egg, chopped green onions, grated carrot, bread crumbs, miso, two tablespoons of ginger, potato starch, seaweed, one tablespoon of tamari, one tablespoon of sake, soy sauce, white sugar, and paprika.

6. Step 6

   Mix thoroughly until you achieve a thick, cohesive paste, which will take around five minutes of good mixing.

7. Step 7

   Preheat your grill to medium heat and lightly oil the grate to prevent sticking.

8. Step 8

   Shape the chicken mixture into palm-sized balls, then gently flatten them into patties.

9. Step 9

   Grill these flavorful patties until they develop a beautiful brown crust, about three to four minutes on one side.

10. Step 10

    Flip them over and continue grilling for another two to three minutes, ensuring they reach an internal temperature of at least 165°F (74°C) for safe consumption.

11. Step 11

    Just before serving, generously brush the grilled meatballs with the luscious glaze you prepared earlier, adding a final touch of flavor that will elevate your dish.

12. Step 12

    Enjoy the savory goodness!.