Chicken: Tsukune (Chicken Meatballs)

To achieve the proper texture, blend the chicken mixture by hand for about 5 minutes. (We suggest wearing disposable plastic gloves for this job.)

Photo by Liz G.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from bonappetit.com

Ingredients

  • 2

    pounds ground chicken, preferably dark meat, divided

  • 1

    cup minced scallions (about 6)

  • 2

    tablespoons red miso (fermented soybean paste)

  • 2

    tablespoons sesame oil (not toasted) or canola oil, plus more for hands

  • Tare (Soy Basting Sauce; click for recipe)

  • Ingredient Info

  • Red miso, also known as aka miso, is available at some super-markets and at natural foods stores and Japanese markets.

  • Special Equipment

  • Thirty-two 6-inch flat bamboo skewers; 2 bricks

Directions

Heat a small nonstick skillet over medium heat. Add 2/3 lb. (1 1/2 cups) ground chicken and cook, stirring frequently, until chicken is opaque and just cooked through, about 2 minutes. Transfer chicken to a plate and let cool. Combine cooked chicken, remaining 1 1/3 lb. chicken, scallions, miso, and 2 Tbsp. oil in a large bowl. Knead with your hands until a homogenized, sticky mixture forms, about 5 minutes. Clean hands; lightly coat with oil to prevent meat mixture from sticking. Divide mixture into 16 equal portions. Roll each into a ball, then form each ball into a 4"-long cylinder. Hold 2 skewers, separating 1" apart at top to form a V shape. Insert tops lengthwise into 1 cylinder. Press meat gently to flatten slightly. Repeat with remaining skewers and meat. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Arrange bricks for yakitori grill. Working in batches, grill skewers, turning every minute, for 4 minutes. Brush with tare and continue cooking, turning once, for 2 minutes. Brush again with tare and grill, turning once, until cooked through, about 2 minutes longer. Serve immediately.

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