Tsukune
Greg Dunmore
Servings
4 skewers
Tsukune is one of my favorite skewers to order when I'm at a yakitori shop—juicy chicken meatballs seasoned simply and grilled over high heat until lightly charred. This version comes from my former restaurant, Nojo, where it was a longtime favorite. The liquid shio koji keeps the chicken exceptionally tender, while lemon zest and sansho add brightness and aroma.
Click here to watch a video that was shot of me making tsukune at my restaurant a number of years ago.
Ingredients
- 12 ounces chicken thigh, boneless and skinless
-
1 teaspoon Hanamaruki Liquid Shio Koji
- ½ teaspoon sea salt
- 1/3 cup onion, finely diced
- Zest of one lemon
-
1/8 teaspoon Yamatsu Tsujita Sansho
- Black pepper to taste
-
Tare Sauce for dipping
Directions
- Add the chicken, liquid shio koji, and sea salt to a food processor. Pulse until finely minced.
- Transfer to a cutting board. Add the onion, lemon zest, sansho, and black pepper. Using a knife, continue chopping and folding the mixture until evenly combined.
- Using your hands, knead the mixture until it becomes tacky and sticky. This step is important—it helps the tsukune hold together.
- Bring a pot of lightly salted water to a gentle boil.
- Divide the chicken mixture into 12 small balls. Working in batches if necessary, blanch for 30 seconds to 1 minute.
- Remove and let cool completely. This blanching step firms the meatballs, making them easier to skewer.
- Thread 3 meatballs onto each skewer.
- Grill until cooked through and lightly charred, about 4–6 minutes depending on the heat of your grill.
- Dip the skewers into the tare sauce, return briefly to the grill, then dip once more before serving.