Tsukune are Japanese-style meatballs, commonly served as yakitori (grilled skewer) or pan-fried with a sweet and savory teriyaki-style glaze. This version uses ground pork, finely chopped enoki mushrooms, and fresh ginger for extra juiciness. Perfect as an appetizer, main dish, or bento item! Follow this easy step-by-step recipe to make delicious homemade tsukune!
Teriyaki Chicken Meatballs
Difficulty: ★★★☆☆2-3
servings20
minutes20
minutesIngredients
- For the Meatball Mixture:
300g (10.5 oz) ground pork (Substitute: Ground chicken for a lighter version)
½ large pack enoki mushrooms, finely chopped (Adds moisture and umami flavor)
2 eggs
2 tbsp potato starch (katakuriko) (Substitute: Cornstarch or panko breadcrumbs for texture)
½ tsp grated ginger (Adjust to taste for extra depth)
Chopped shiso leaves (optional, for freshness)
Sesame seeds (optional, for extra flavor)
2 dashes soy sauce (for seasoning the meat mixture)
- For the Teriyaki Glaze (Sauce A):
2 tbsp soy sauce
2 tbsp sake (Substitute: Dry white wine with a pinch of sugar)
1 tbsp sugar (Adjust to taste for sweetness)
Directions
- Prepare the Meatball Mixture
In a large mixing bowl, combine ground pork, chopped enoki mushrooms, eggs, potato starch, grated ginger, and a dash of soy sauce.
Mix thoroughly with your hands or a spatula until sticky and well combined (this helps bind the mixture). - Chill the Mixture (Optional for Better Texture)
Cover and refrigerate for 10–15 minutes to help firm up the mixture. (This makes shaping easier!) - Shape & Cook the Tsukune
With damp hands, shape the mixture into small oval or round meatballs. (For skewered tsukune, shape them into small logs.)
Heat a non-stick frying pan over medium heat and add a little oil.
Place the meatballs in the pan, making sure not to overcrowd.
Cook until golden brown on both sides, about 3 minutes per side.
Once cooked through, wipe excess oil with a paper towel. - Make the Teriyaki Glaze
Reduce heat to low and pour Sauce A (soy sauce, sake, and sugar) into the pan.
Coat the meatballs evenly, turning them frequently as the sauce thickens and forms a glossy glaze (about 1–2 minutes). - Serve & Enjoy!
Arrange the tsukune on a plate and optionally top with sesame seeds and chopped shiso leaves.
Serve with a raw egg yolk for dipping (optional but delicious!).
Notes
- ✔ For a fluffier texture: Beat the eggs separately before adding to the meat mixture.
✔ For extra umami: Add a small amount of miso paste or grated onion to the mixture.
✔ For a smoky yakitori-style taste: Grill the tsukune on skewers over charcoal or an oven broiler.
✔ For a thicker sauce: Simmer the glaze a little longer before adding the meatballs.
✔ For a kid-friendly version: Increase sugar slightly for a sweeter glaze, or use store-bought sukiyaki sauce instead.