Tsukune are juicy, succulent chicken meatballs coated with a sweet and savory sauce and often served on skewers. They’re commonly enjoyed in izakayas alongside a dry beer, shochu or rose wine.
- 180g minced chicken
- Pinch of salt
- Dash of sake
- ½ green onion/leek (finely chopped)
- 10-15g ginger (grated and squeezed to produce liquid from the ginger. Note: you will only be using the liquid and not the grated ginger)
- 1 tbsp potato starch
- ½ tbsp vegetable oil
- 2-2½ tbsp teriyaki sauce
- Using your hands, mix the minced chicken, salt and sake in a bowl.
- Mix in the green onion/leek, ginger liquid and potato starch. Divide into four equal portions and shape into balls with some water on hands.
- Heat the oil in a frying pan and add the chicken balls. When both sides change color, remove the chicken balls and dab off any excess oil with a paper towel.
- Add the teriyaki sauce to the pan over low heat, add back the chicken balls and coat.
- Serve on a plate, skewered if desired.