Japanese Chicken Meatball Tsukune Skewers

500g chicken thighs
2 spring onions
1 thumb-sized ginger
1 egg yolk
2 tablespoons sesame seeds
Vegetable oil
Wooden skewers

The Seasoning

1 tablespoon light soy sauce
1 teaspoon sesame oil
Pinch salt
Pinch white pepper

The Teriyaki Glaze

4 tablespoons light soy sauce
2 tablespoons dark soy sauce
2 tablespoons honey
3–4 tablespoons mirin
Splash chicken stock (optional)

PREPARATION

1. Roughly chop the chicken thighs into smaller pieces, keeping a little of the chicken skin attached to add extra flavour and juiciness to the meatballs.
2. Roughly chop the ginger and spring onions, then place them into a food processor along with most of the sesame seeds.
3. Add the chopped chicken, light soy sauce, sesame oil, salt, white pepper and egg yolk into the processor.
4. Blitz everything together until the mixture becomes smooth, pale and slightly sticky while still holding its shape.
5. Lightly wet your hands with water and shape the mixture into evenly sized meatballs, making them slightly larger than bite-sized pieces.
6. Thread the meatballs onto wooden skewers, pressing gently so they stay secure during cooking.

COOKING

1. Heat a griddle pan or frying pan over high heat and lightly brush the skewers with a little oil before cooking.
2. Place the skewers onto the hot pan and cook over high heat until well seared and golden on the first side.
3. Turn the skewers carefully and continue cooking until browned all over and roughly halfway cooked through.
4. In a bowl, mix together light soy sauce, dark soy sauce, honey and mirin until fully combined to make the teriyaki glaze.
5. Pour the glaze over the skewers during the final 1–2 minutes of cooking, allowing it to bubble vigorously and coat the meatballs.
6. Turn the skewers several times so the glaze caramelises evenly and becomes sticky around the outside.
7. If the glaze reduces too quickly before the chicken is cooked, add a small splash of chicken stock to loosen the sauce and continue cooking.
8. Cook until the meatballs feel firm and spring back lightly when pressed, indicating they are fully cooked.
9. Transfer to a serving plate and spoon over any remaining glaze from the pan.
10. Finish with the remaining sesame seeds and serve immediately.

School of Wok Tips

• Freshly minced chicken thigh produces much juicier meatballs than shop-bought mince.
• Keep a little chicken skin in the mixture for extra flavour and moisture.
• Let the glaze caramelise naturally but don’t allow it to burn.
• A splash of chicken stock can rescue an over-reduced glaze while finishing the cooking.

FAQs

What is Tsukune?
Tsukune is a Japanese chicken meatball, often served on skewers as a type of yakitori.

Can I use chicken breast instead of thigh?
Yes, but chicken thigh gives a much juicier and more tender result.

Can these be cooked on a barbecue?
Absolutely. They are traditionally grilled over charcoal and work brilliantly on a barbecue.