Yakitori Tsukune is a beloved Japanese dish featuring tender, juicy chicken meatballs skewered and grilled to perfection, often glazed with a savory-sweet tare sauce. Unlike other yakitori varieties that use whole pieces of chicken, tsukune is made from ground chicken mixed with seasonings like ginger, garlic, and soy sauce, creating a soft, flavorful bite with a slightly bouncy texture. Typically served in izakayas (Japanese pubs) alongside a cold beer or sake, tsukune is a crowd-pleaser with its smoky char, umami-rich glaze, and optional garnishes like shichimi togarashi (Japanese seven-spice blend) or a raw egg yolk for dipping—a popular style in some regions. The dish is versatile, allowing for grilling over charcoal, a grill pan, or even in the oven, making it accessible for home cooks.
Below is a step-by-step guide to creating authentic Yakitori Tsukune, capturing the essence of a Japanese izakaya experience in your kitchen.
Ingredients (Serves 4, Makes 8-10 Skewers)
For the Tsukune (Chicken Meatballs):
- 500g ground chicken (preferably a mix of thigh and breast for balance)
- 1 small onion, finely minced (or grated for a smoother texture)
- 1 garlic clove, grated
- 1 teaspoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 teaspoon sugar
- 1 large egg white (for binding)
- 3 tablespoons panko breadcrumbs
- 1 teaspoon sesame oil (optional, for aroma)
- Salt and white pepper, to taste
For the Tare Sauce:
- ½ cup soy sauce
- ¼ cup mirin
- ¼ cup sake
- 2 tablespoons sugar
- 1 teaspoon grated ginger (optional)
- 1 small garlic clove, smashed (optional)
For Grilling:
- 8-10 bamboo skewers, soaked in water for 30 minutes
- Neutral oil (e.g., vegetable or canola), for brushing
For Serving:
- Shichimi togarashi (Japanese seven-spice blend, optional)
- Finely chopped scallions (optional)
- Raw egg yolk (optional, for dipping—ensure it’s pasteurized and safe to consume)
- Lemon wedges (optional)
Equipment:
- Bamboo skewers
- Grill pan, outdoor grill, or oven broiler
- Small saucepan (for tare sauce)
- Pastry brush (for glazing)
- Mixing bowl
- Tongs
- Food processor (optional, for finer texture)
- Cutting board and knife
Step-by-Step Recipe
Step 1: Prepare the Tsukune Mixture
The key to great tsukune is a well-seasoned, tender meatball mixture that holds together on the skewer while remaining juicy after grilling.
- Mince the Aromatics: Finely mince the onion (or grate it for a smoother texture) to ensure it blends evenly into the mixture. Grate the garlic and ginger to release their flavors.
- Mix the Ingredients: In a large mixing bowl, combine 500g ground chicken, minced onion, grated garlic, 1 teaspoon grated ginger, 2 tablespoons soy sauce, 1 tablespoon sake, 1 tablespoon mirin, 1 teaspoon sugar, 1 egg white, 3 tablespoons panko breadcrumbs, and 1 teaspoon sesame oil (if using). Add a pinch of salt and white pepper to taste.
- Knead the Mixture: Using your hands (or a spatula), mix the ingredients until well combined and slightly sticky. Knead the mixture for 2-3 minutes to develop a bouncy texture—this step helps the meatballs hold their shape. If the mixture feels too wet, add a bit more panko; if too dry, add a splash of sake.
- Chill (Optional): Cover the mixture and refrigerate for 15-30 minutes to firm up, making it easier to shape. This step is optional but helps with handling.
Pro Tip: For a finer texture, pulse the ground chicken with the onion, garlic, and ginger in a food processor before adding the other ingredients. This creates a more traditional tsukune consistency.
Step 2: Make the Tare Sauce
The tare sauce gives Yakitori Tsukune its signature glossy, savory-sweet flavor, balancing the richness of the chicken.
- Combine Ingredients: In a small saucepan, mix ½ cup soy sauce, ¼ cup mirin, ¼ cup sake, 2 tablespoons sugar, 1 teaspoon grated ginger, and 1 smashed garlic clove (if using).
- Simmer: Bring the mixture to a gentle boil over medium heat, stirring to dissolve the sugar. Reduce the heat to low and simmer for 5-7 minutes, until the sauce thickens slightly and becomes glossy. It should coat the back of a spoon but remain pourable.
- Cool and Strain: Remove from heat and let the sauce cool slightly. Strain to remove the ginger and garlic (if used) for a smoother glaze. Set aside half for glazing during cooking and half for serving.
Pro Tip: If you prefer a less sweet sauce, reduce the sugar to 1 tablespoon. Taste and adjust with more soy sauce or mirin as needed.
Step 3: Shape the Tsukune onto Skewers
Shaping the tsukune into uniform meatballs on skewers ensures even cooking and a traditional presentation.
- Soak the Skewers: Place 8-10 bamboo skewers in a shallow dish of water to soak for at least 30 minutes. This prevents them from burning during grilling.
- Divide the Mixture: Divide the chicken mixture into 8-10 equal portions (about 50-60g each), depending on the number of skewers. Wet your hands with water to prevent sticking.
- Shape the Meatballs: Roll each portion into a ball, then flatten slightly into an oval shape (about 2-3 inches long and 1 inch thick). Thread the meatball onto a skewer, pressing gently to secure it. You can shape 2-3 meatballs per skewer, leaving a small gap between each for even cooking.
- Smooth the Surface: Wet your hands again and smooth the surface of the meatballs to ensure they hold together during grilling.
Pro Tip: If the mixture is too sticky to shape, lightly oil your hands instead of using water. For a more rustic look, shape the mixture directly onto the skewer without forming perfect balls.
Step 4: Grill the Tsukune
Grilling imparts a smoky char to the tsukune, enhancing its flavor. You can use a grill pan, outdoor grill, or oven broiler.
- Preheat Your Cooking Surface:
- Grill Pan: Heat a grill pan over medium heat until hot. Lightly brush with neutral oil to prevent sticking.
- Outdoor Grill: Preheat to medium (about 350°F/175°C). Lightly oil the grates.
- Oven Broiler: Preheat the broiler to high and place the oven rack 6 inches from the heat source. Line a baking sheet with foil and place a wire rack on top.
- Grill the Skewers: Place the skewers on the grill pan, grill, or wire rack. Cook for 3-4 minutes per side, turning occasionally, until the meatballs are golden brown and slightly charred. The internal temperature of the chicken should reach 165°F (74°C).
- Glaze with Tare: In the last 2 minutes of cooking, brush the skewers generously with the tare sauce on all sides. Turn frequently to caramelize the sauce without burning it. The meatballs should look glossy and slightly sticky.
- Check for Doneness: Cut into a meatball to ensure it’s cooked through but still juicy. If needed, cook for an additional 1-2 minutes.
Pro Tip: If using an oven broiler, watch closely—tare sauce can burn quickly under high heat. Rotate the skewers often for even cooking.
Step 5: Serve the Yakitori Tsukune
Yakitori Tsukune is best enjoyed hot, straight off the grill, with garnishes that enhance its savory flavors.
- Plate the Skewers: Arrange the skewers on a platter or individual plates. For an izakaya-style presentation, serve on a rectangular ceramic plate.
- Garnish: Sprinkle with a pinch of shichimi togarashi for a spicy kick, or scatter finely chopped scallions for freshness. Add lemon wedges on the side for a zesty contrast.
- Optional Egg Yolk Dip: In some regions, tsukune is served with a raw egg yolk for dipping (ensure it’s pasteurized and safe to eat). Place a yolk in a small bowl for each person, and dip the hot tsukune into the yolk for a creamy, rich experience.
- Serve with Drinks: Pair with a cold beer, sake, or shochu to mimic the izakaya vibe. On this May evening in 2025, a chilled glass of sake would be perfect at 6:44 PM IST.
- Optional Sides: Serve with steamed rice, miso soup, or a small bowl of edamame to round out the meal. A side of pickled vegetables like takuan (pickled daikon) adds a refreshing contrast.
Pro Tip: If you have extra tare sauce, serve it in a small bowl for dipping or drizzle a bit over the skewers just before eating for an extra umami boost.
Serving Suggestions
Yakitori Tsukune is a versatile dish, perfect for a casual dinner . It shines as a standalone appetizer at a gathering, paired with drinks, or as part of a Japanese-inspired meal with rice, miso soup, and grilled vegetables. For a heartier meal, serve it over a bed of steamed rice with a drizzle of tare sauce (tsukune don). Leftovers can be reheated in a 350°F oven for 5 minutes to restore some crispness, though they’re best enjoyed fresh.
Tips for Success
- Choose the Right Chicken: A mix of thigh and breast ensures a juicy yet tender texture. Too much breast can make the tsukune dry, while too much thigh can be overly soft.
- Don’t Skip the Panko and Egg White: These ingredients help bind the mixture and create the signature bouncy texture of tsukune.
- Control the Heat: Grill over medium heat to cook the meatballs through without burning the tare sauce. If the sauce starts to burn, lower the heat or move the skewers to a cooler part of the grill.
- Experiment with Garnishes: Try adding a sprinkle of sesame seeds or a drizzle of sesame oil for extra flavor. If you’re not a fan of raw egg yolk, skip it—the tare sauce is flavorful enough on its own.
Why Yakitori Tsukune?
Yakitori Tsukune is a celebration of Japanese comfort food—simple ingredients transformed into something deeply satisfying through careful seasoning and grilling. Its tender, juicy texture, smoky char, and savory-sweet tare sauce make it a standout in the world of yakitori. there’s nothing better than firing up the grill (or grill pan) and enjoying these skewers with a cold drink in hand, imagining the lively atmosphere of a Japanese izakaya.
