Summer in Canada means the grills come alive and the country fills with the wonderful aromas of outdoor cooking. If you’re looking to switch things up this summer, add these Tsukune (Japanese chicken meatballs) to your barbecue repertoire. These delightful rounds of joy are staples at izakayas —Japan’s casual pubs — where they’re often enjoyed with a cold beer or sake.
Tsukune are not your ordinary meatballs. Made from ground chicken, they are seasoned with a blend of green onions, ginger and garlic, often enhanced with soy sauce, mirin, and cooking sake creating a complex and deeply satisfying flavour profile. Traditionally, these Tsukune meatballs are skewered and grilled over charcoal, but I’ve adapted this beloved Japanese delicacy to be just as delicious on the stovetop, making it accessible to anyone with a kitchen.
These stovetop Tsukune have become a weekly staple in our household for easy weeknight meals. They are juicy, flavourful and perfect for the summer. So, let’s enjoy the spirit of grill season with a recipe that’s easy to make and packed with amazing flavour!
ingredients
For the Meatballs:
For the Glaze:
For Garnish:
directions
Combine minced chicken, soy sauce, cooking sake, minced ginger, egg whites, finely chopped onion, cornstarch, and black pepper in a food processor. Blend until smooth. The mixture will be moister than typical meatball mixtures. If needed, add an additional teaspoon of cornstarch to help manage moisture and ease forming.
Fill a large bowl with water. Dip your hands into the water to prevent sticking, then form the meatball mixture into balls. The water will help prevent the mixture from sticking to your hands.
Heat oil in a pan over medium heat. Carefully add the meatballs, ensuring that the pan is not overcrowded. You may need to cook in batches. Cook the meatballs for about 2 minutes on each side until they start to brown.
After cooking all meatballs, wipe the pan with a paper towel to remove any excess oil. Combine the glaze ingredients (sugar, soy sauce, mirin, and cooking sake) in the same pan. Place the cooked meatballs back in the pan. Allow the glaze to reduce and thicken, coating the meatballs for a couple of minutes.
Garnish the glazed meatballs with sesame seeds and chopped green onions. Serve hot, and can be enjoyed as a delicious meal or an impressive appetizer!
