Name: How To Make Tsukune (Japanese Chicken Meatballs Recipe)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 300 g Ground Chicken Thighs; 50 g Onion; 1 Egg; 1.5 Tbsp Potato Starch; 2 tsp Soy Sauce; 1 tsp Mirin; 20 g Grated Ginger; Salt, to taste; 1 Tbsp Cooking Oil; 2 Tbsp Water (for steaming Tsukune); 1.5 Tbsp Cooking Sake (for the soy glaze); 1.5 Tbsp Mirin (for the soy glaze); 1.5 Tbsp Soy Sauce (for the soy glaze); 1.5 Tbsp Sugar (for the soy glaze); Chopped Green Onion (for serving, optional); Shiso Leaves (for serving, optional); Bamboo Skewers (Optional)

How To Make Tsukune (Japanese Chicken Meatballs Recipe)

ChickenDrinking SnackEasy Weeknight Dinner IdeaKid FriendlyLunch BoxMain DishMeal-prep FriendlySide DishUnder 30 Minutes

Tsukune is a versatile dish that can serve as a main dish, a side dish, a sake accompaniment, or even in an obento. It stays tender even when cold, making it a practical choice for everyday meals and packed lunches.

The name “Tsukune” comes from the Japanese word “Tsukuneru,” which means kneading and shaping by hand. This reflects the traditional method of mixing the meat thoroughly to create a soft, cohesive texture.

Tsukune is especially popular in izakaya and yakitori restaurants across Japan, where it is commonly grilled on skewers and coated with a glossy soy-based glaze. Unlike firmer meatballs, tsukune is meant to be tender and juicy. This texture comes from kneading the meat well, which helps it bind and retain moisture during cooking. Chicken thigh meat is often used because its higher fat content adds richness and prevents dryness.

Another appeal of tsukune is its flexibility in cooking methods. While grilling is traditional, it can also be pan-fried, steamed, or simmered, making it easy to prepare at home without special equipment. Tsukune can be shaped into patties, oval pieces, or skewer-sized logs depending on how you plan to serve it.

Tsukune does not have fixed ingredients or flavors, which allows for many variations. It is typically made with ground chicken or pork mixed with vegetables, edamame, or hijiki seaweed, and fish-based versions also exist. Seasoning is often adjusted to suit the occasion, lighter for meals and richer for pairing with drinks. In this recipe, we introduce a classic version made with ground chicken and a sweet soy-based glaze.

The simplicity of tsukune is part of its charm. With basic ingredients and straightforward steps, it delivers satisfying flavor without feeling heavy, which is why it remains a staple in both home cooking and casual dining.

To enhance your tsukune, try garnishing with Shiso leaves, sesame seeds, Shichimi Togarashi, or green onions. Dipping tsukune in raw egg yolk adds extra richness and pairs well with steamed rice.

Why not try making tsukune at home for a quick weeknight dinner, a sake-friendly dish, or a bento favorite?

Overview

Prep time: 10 minsCook time: 15 minsTotal time: 25 mins

Total servings: 2

Difficulty: Easy

Main Ingredients

Ground chicken thighs

300 g

Onion

50 g

Egg

Potato starch

1.5 tbsp

Soy sauce

2 tsp

Kamebishi Soy Sauce 3-Year Aged Saishikomi Shoyu 900ml

Mirin

1 tsp

Yoneda Hon Mirin Shippou Artisanal 1 Year Aged Mirin Sauce 720ml

Grated ginger

20 g

S&B Foods Grated Ginger Paste Big Size Bottle 270g

Salt

to taste

Okinawa Blue Sea Salt Roasted Seawater Salt 50g

Cooking oil

1 tbsp

Tsuno Pure Japanese Rice Bran Oil Halal Neutral Cooking Oil 1000g

Water (for steaming)

2 tbsp

For the Soy Glaze

Cooking sake

1.5 tbsp

Fukumitsuya Organic Cooking Sake Pure Rice Wine Seasoning 720ml

Mirin

1.5 tbsp

Soy sauce

1.5 tbsp

Sugar

1.5 tbsp

For Serving (Optional)

Chopped green onion

as needed

Shiso leaves

as needed

Instructions

1) Gathering the Ingredients

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Gather the ingredients. Separate an egg into egg white and yolk. Use the egg white for the meat mixture. Set aside the yolk in the fridge with plastic wrap until serving.

If you want to make stick-type Tsukune, prepare some bamboo skewers.

2) Chopping the Onion

Chop the onion into small pieces.

Expert's Tip

Once you've mastered making homemade Tsukune, why not host a Yakitori party at home? If you're not familiar with Japanese Yakitori, that's totally fine! Simply grill your preferred chicken cuts and glaze them with this ready-to-use Yakitori sauce. Yakitori pairs well with beer or sake and, of course, complement steamed rice perfectly. Enjoy the Japanese Izakaya-like atmosphere at home!

3) Making the Tsukune Mixture

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Prepare a bowl and add ground chicken, 1 teaspoon of soy sauce, 1 teaspoon of mirin, grated ginger, and a pinch of salt. Mix them well with your hands. Add the egg white and mix well again. Finally, add potato starch and combine until the mixture becomes sticky.

4) Adding the Chopped Onions to the Tsukune Mixture

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Add the chopped onions and mix everything well together.

5) Shaping the Tsukune

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Pour cooking oil into a frying pan. Since the meat mixture is sticky, we recommend using spoons to shape it. Scoop some meat mixture with two spoons and form a round, oval, or ball-like shape. Place it in the frying pan. Repeat the process for the remaining mixture.

6) Pan-Frying the Tsukune

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Cook the tsukune over medium heat until the bottom sides turn golden brown. Then flip them over and add 2 tablespoons of water. Cover with a lid and steam them over low to medium heat until almost cooked.

7) Glazing the Tsukune

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While cooking Tsukune, prepare a small bowl and mix soy sauce, mirin, sugar, and cooking sake.

Add the seasoning mixture to the frying pan. Simmer Tsukune in the seasoning, moving and flipping them over occasionally, until the liquid evaporates.

8) Serving Tsukune

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Skewer Tsukune with bamboo skewers if you prefer, and plate them, topping with chopped green onion and Shiso leaf. Serve with raw egg yolk for dipping or topping. Enjoy!

*Do not use raw egg yolk if serving as a lunch box item.

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

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