epicurious4.2
Jidori Tsukune (Japanese Chicken Meatballs)
The best tsukune, or Japanese chicken meatballs, are nicely caramelized, well seasoned, and juicy—and served straight off the grill.
👥 10 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 30 min👤 Sylvan Mishima Brackett📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●baking sheet
📝 Preparation Steps
1
Tare
2
Bring 1 cup sake, 1 cup soy sauce, ½ cup mirin (sweet Japanese rice wine), and ½ cup zarame sugar or demerara sugar to a boil in a medium heavy saucepan. Reduce heat and simmer, stirring occasionally, until sauce is reduced by about a quarter, 25–⏱️ 30 minutes. Do ahead: Tare can be made 3 days ahead. Let cool; cover and chill.
sake1 cupsoy sauce1 cup
3
Chicken and assembly
4
If using 1 lb. skin-on, boneless chicken thighs, grind in a meat grinder fitted with a 7-mm die. Divide chicken into 2 equal portions and run 1 portion through grinder a second time. Combine both portions in a large bowl. (You can also ask your butcher to grind the chicken for you.)
. skin-on, boneless chicken thighs or 1 lb. ground dark-meat chicken and 2 Tbsp. chicken fat1 lb
5
If using 1 lb. ground dark-meat chicken plus 2 Tbsp. chicken fat, mix together in a large bowl.
6
Add ½ small onion, finely chopped, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1¾ tsp. mirin (sweet Japanese rice wine), and 1½ tsp. finely grated yuzu or lemon zest to chicken meat. Using your hands, mix until thoroughly combined.
. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp¾ tsp. mirin (sweet Japanese rice wine)1½ tsp. finely grated yuzu or lemon zest1
7
Divide meat into ¼ cup portions. Shape into balls, then form into 3½x1" logs. Arrange tsukune on a parchment-lined baking sheet and chill until firm, about ⏱️ 30 minutes.
8
Place 1 cup glutinous sweet rice flour on a plate. Working one at a time, dredge tsukune in flour, turning to coat, and transfer as many as will snugly fit to a parchment-lined large steamer basket.
glutinous sweet rice flour1 cup
9
Pour water into a large saucepan to come 1" up sides and bring to a boil. Set steamer on top and cover. Steam tsukune until just cooked through, 6–⏱️ 8 minutes. Repeat process with any remaining tsukune if needed.
10
Prepare a grill for high heat. Place tare in a tall, narrow glass (you should be able to submerge tsukune when you dunk it in the tare). Thread each tsukune onto a skewer.
11
Grill tsukune, turning and dipping in tare every ⏱️ 2 minutes, until richly glazed, deeply browned, and charred in spots, about ⏱️ 8 minutes total.
12
Transfer to a platter and sprinkle shichimi togarashi over. Serve with lemon wedges for squeezing over.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...