Try this Tsukune (Japanese teriyaki chicken meatballs) recipe, or contribute your own.

Still searching for what to cook ?

Name: Tsukune (Japanese teriyaki chicken meatballs)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Japanese
Ingredients: 1 tablespoon peanut or vegetable oil; 1 leek white part only, halved lengthwise, cut into long strips and sliced finely; 3 cloves garlic crushed; 3 pound ground chicken; 3 teaspoons sesame oil; 1 inch ginger finely chopped; 1 large carrot grated; 1 large egg beaten; 6 scallions white parts only, thinly sliced (reserve dark green parts for serving); 1/2 cup sesame seeds toasted; 3 tablespoons white miso heaped; 3 tablespoons corn starch; extra peanut or vegetable oil for frying; 1 tablespoon sesame seeds toasted, for topping; 1/2 cup Soy sauce; 2 tablespoons lemon juice; 1 cup mirin; 3/4 cup brown sugar packed; 1 teaspoon sea salt

Find the most delicious recipes here

INGREDIENTS

1 tablespoon peanut or vegetable oil
1 leek ; white part only, halved lengthwise, cut into long strips and sliced finely
3 cloves garlic ; crushed
3 pound ground chicken
3 teaspoons sesame oil
1 inch ginger ; finely chopped
1 large carrot ; grated
1 large egg ; beaten
6 scallions ; white parts only, thinly sliced (reserve dark green parts for serving)
1/2 cup sesame seeds ; toasted
3 tablespoons white miso ; heaped
3 tablespoons corn starch
extra peanut or vegetable oil ; for frying
1 tablespoon sesame seeds ; toasted, for topping
1/2 cup Soy sauce
2 tablespoons lemon juice
1 cup mirin
3/4 cup brown sugar ; packed
1 teaspoon sea salt

INSTRUCTIONS

Heat oil in a small saucepan and fry the leek and garlic over a medium heat for 3 minutes. The leek shouldn’t be completely soft, just aromatic. Transfer to a very large bowl.

Add the chicken, sesame oil, ginger, carrot, egg, spring onions, toasted sesame seeds, miso paste and corn flour. Mix well.

Roll the tsukune mixture into walnut-sized balls. Use lightly-floured hands as the mixture is quite soft and sticky (they firm up beautifully on frying though)! Refrigerate for at least 30 minutes.

Heat the oil in a non-stick frying pan. Fry the tsukune in batches until browned all over, about 8 minutes. Transfer them to a large bowl as you go. If your stove-top is wide enough, you can have two frypans going at once to expedite proceedings.

? Reserve ? of the cooked tsukune (about 20 balls or 500g/1 lb) for the Teriyaki noodles with bok choy and chicken meatballs.

Meanwhile, make the sticky teriyaki glaze by combining the ingredients in a small bowl.

? Reserve ? of the sticky teriyaki glaze (? cup) and set aside for the Teriyaki noodles with bok choy and chicken meatballs.

Return the remaining tsukune to the frypan(s) and add the remaining sticky glaze. Bring to the boil, turn down heat, and simmer, continuously stirring, until lovely and sticky and glistening, about 10 minutes. You may need to do do this in two batches, using half the glaze for each batch, if you’re working with one frypan only. The tsukune should be quite saucy – don’t reduce the sauce too much or they’ll dry out.

Arrange tsukune on a platter or in a serving bowl, scattered with extra toasted sesame seeds and chopped green ends of spring onions. Serve with toothpicks.

for bento lunch:

Blanched asparagus spears, scattered with toasted white sesame seeds

Sushi rice, scattered with toasted white sesame seeds

meatballs freeze well and defrost over night

NOTES

Alert editor

Tsukune (Japanese teriyaki chicken meatballs)

1 tablespoon peanut or vegetable oil
1 leek white part only, halved lengthwise, cut into long strips and sliced finely
3 cloves garlic crushed
3 pound ground chicken
3 teaspoons sesame oil
1 inch ginger finely chopped
1 large carrot grated
1 large egg beaten
6 scallions white parts only, thinly sliced (reserve dark green parts for serving)
1/2 cup sesame seeds toasted
3 tablespoons white miso heaped
3 tablespoons corn starch
extra peanut or vegetable oil for frying
1 tablespoon sesame seeds toasted, for topping
1/2 cup Soy sauce
2 tablespoons lemon juice
1 cup mirin
3/4 cup brown sugar packed
1 teaspoon sea salt

Heat oil in a small saucepan and fry the leek and garlic over a medium heat for 3 minutes. The leek shouldn’t be completely soft, just aromatic. Transfer to a very large bowl.
Add the chicken, sesame oil, ginger, carrot, egg, spring onions, toasted sesame seeds, miso paste and corn flour. Mix well.
Roll the tsukune mixture into walnut-sized balls. Use lightly-floured hands as the mixture is quite soft and sticky (they firm up beautifully on frying though)! Refrigerate for at least 30 minutes.
Heat the oil in a non-stick frying pan. Fry the tsukune in batches until browned all over, about 8 minutes. Transfer them to a large bowl as you go. If your stove-top is wide enough, you can have two frypans going at once to expedite proceedings.
? Reserve ? of the cooked tsukune (about 20 balls or 500g/1 lb) for the Teriyaki noodles with bok choy and chicken meatballs.
Meanwhile, make the sticky teriyaki glaze by combining the ingredients in a small bowl.
? Reserve ? of the sticky teriyaki glaze (? cup) and set aside for the Teriyaki noodles with bok choy and chicken meatballs.
Return the remaining tsukune to the frypan(s) and add the remaining sticky glaze. Bring to the boil, turn down heat, and simmer, continuously stirring, until lovely and sticky and glistening, about 10 minutes. You may need to do do this in two batches, using half the glaze for each batch, if you’re working with one frypan only. The tsukune should be quite saucy – don’t reduce the sauce too much or they’ll dry out.
Arrange tsukune on a platter or in a serving bowl, scattered with extra toasted sesame seeds and chopped green ends of spring onions. Serve with toothpicks.

for bento lunch: 
Blanched asparagus spears, scattered with toasted white sesame seeds
Sushi rice, scattered with toasted white sesame seeds

meatballs freeze well and defrost over night

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1508g)
Recipe Makes: 3 Servings

Calories: 1854
Calories from Fat: 690 (37%)

Amt Per Serving		% DV

	Total Fat 76.7g	102 %
	Saturated Fat 16.5g	82 %
	Monounsaturated Fat 31.2g
	Polyunsanturated Fat 23.2g
Cholesterol 460.6mg		142 %
Sodium 1506.5mg		52 %
Potassium 6342.2mg		167 %
Total Carbohydrate 179.4g		53 %
	Dietary Fiber 19.4g	78 %
	Sugars, other 159.9g
Protein 111.3g		159 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1854

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!