Chicken Meatballs (Tsukune) in Savory Soy-Mirin Sauce

These Japanese-style chicken meatballs, or Tsukune, are tender, flavorful, and irresistibly glazed in a glossy soy–mirin–sake sauce. Built on a foundation of grated Hokkaido onion and finely chopped negi (Japanese leek), each bite offers natural sweetness, aromatic depth, and perfect juiciness. Pan-searing followed by a brief steam-lock cooking method ensures the meatballs stay moist inside while developing a light caramelized exterior. Finished with a quick reduction of the cooking juices into a sticky, savory tare, this recipe is an elegant yet approachable way to bring authentic Japanese home cooking to your table.

Cooking Time

• Prep (grating, chopping, mixing): 20 minutes

• Chilling mixture: 30 minutes

• Shaping & pan-searing: 10 minutes

• Steaming meatballs: 4 minutes

• Sauce reduction & glazing: 8 minutes

• Total active time: ~42 minutes

• Total elapsed time: ~1 hour 12 minutes

Ingredients

• For the Tsukune (makes about 12 meatballs):

  • 500 g ground chicken

  • 100 g grated Hokkaido onion (about ½ medium onion, cooled before grating)

  • 50 g finely chopped Japanese negi (white and green parts)

  • 5 g white miso paste

  • 1 tsp fine salt

  • 5 g mirin or sake (for sweetness and tenderness)

  • 10 g sake

  • 10 g light soy sauce

  • Freshly ground black pepper, to taste

• For the Glaze (tare):

  • 30 g sake

  • 30 g mirin

  • 30 g soy sauce

  • 10 g brown sugar

• To Cook:

  • 1 Tbsp vegetable oil

  • 30 g hot water (for steaming)

• Optional Garnish:

  • Toasted sesame seeds

  • Thinly sliced green onion

Step-by-Step Cooking Directions

1. Prepare the Aromatics

   • Grate and drain the onion: Coarsely grate the Hokkaido onion and transfer it to a clean dishcloth or fine mesh. Squeeze firmly to remove excess moisture—this prevents soggy meatballs and ensures they hold shape.

   • Mince the negi: Slice the Japanese leek into thin rounds, then finely chop. Use both white (sweet) and green (aromatic) parts for depth of flavor.

2. Mix the Tsukune Batter

   • In a large bowl, combine ground chicken with grated onion, chopped negi, miso, salt, pepper, mirin, sake, and soy sauce.

   • Using your hands or a sturdy spoon, mix until the meat becomes tacky and holds together, about 2–3 minutes. Proper mixing ensures the proteins bind, trapping juices inside the meatballs.

3. Chill the Mixture

   • Cover and refrigerate the mixture for 30 minutes. Chilling firms the proteins, making shaping easier and improving texture.

4. Shape the Meatballs

   • Using a spoon or an ice-cream scoop (about 1½ Tbsp capacity), portion the mixture into equal pieces. Wet your palms slightly and roll each portion into an oval or round ball—about 3–4 cm in diameter. Place on a lightly oiled tray.

5. Pan-Sear & Steam

   • Heat vegetable oil in a large skillet over medium heat.

   • Arrange meatballs in a single layer, leaving space between. Cook 2–3 minutes per side until the bottoms are pale and just turning golden.

   • Pour in 30 g hot water and immediately cover with a tight-fitting lid. Steam 4 minutes—this gentle cooking ensures the centers reach safe temperature (75 °C/165 °F) without drying.

6. Reduce & Glaze with Tare

   • Remove lid and any remaining water. Turn heat to medium-high.

   • Add sake, mirin, soy sauce, and brown sugar directly to the pan. Stir gently as the liquid simmers and thickens, coating the meatballs in a shiny glaze. Continue until sauce clings to the tsukune, about 3–4 minutes.

7. Serve & Garnish

   • Transfer the glazed meatballs to a platter. Drizzle any remaining sauce over top.

   • Sprinkle with toasted sesame seeds and sliced green onion for color and crunch. Serve immediately.

Nutritional Information (per meatball; yields 12)

• Calories: 90 kcal

• Protein: 8 g

• Carbohydrates: 3 g

• Dietary Fiber: 0 g

• Sugars: 2 g

• Total Fat: 5 g

• Saturated Fat: 1.5 g

• Sodium: 300 mg

The Origins and Popularity of the Recipe

Tsukune are a traditional yakitori item—skewered grilled chicken—originating from izakayas (Japanese pubs) where cooks would transform every part of the bird into bite-sized delights. This stovetop version adapts the same flavors without a grill. Rooted in Japanese home cooking and street-food culture, tsukune offer a savory, slightly sweet profile that has found fans worldwide for their ease of preparation and deeply satisfying taste.

Reasons Why You’ll Love the Recipe

• Deep Umami: Miso, soy, and mirin create a multilayered savory-sweet glaze.

• Juicy Texture: Grated onion and steaming lock in moisture.

• Quick to Make: Ready from fridge to table in under an hour.

• Kid-Friendly: Mild sweetness and tender meatballs appeal to all ages.

• Versatile: Serve as appetizer, main with rice, or in noodle soups.

Health Benefits

Chicken is a lean protein rich in B-vitamins. Onion and leek deliver antioxidants like quercetin. Miso provides probiotics for gut health. Mirin and sake, used sparingly, add flavor without excess sugar. Steaming preserves nutrients compared to deep-frying.

Serving Suggestions

• With Steamed Rice: Plate tsukune atop rice bowls, drizzle extra tare.

• As Yakitori Appetizers: Thread two meatballs per skewer and serve with shredded cabbage and lemon wedges.

• In Ramen: Add tsukune to bowls of miso or shoyu ramen for protein-forward twist.

• With Salad: Accompany with cucumber–wakame salad dressed in rice vinegar.

Common Mistakes to Avoid

• Skipping Onion Drain: Excess water makes meatballs fall apart.

• Under-mixing: Incomplete protein development leads to crumbly texture.

• Overcrowding Pan: Crowding causes steaming instead of searing.

• Rushing Sauce Reduction: A thin sauce won’t adhere—allow proper simmer time.

Pairing Recommendations

• Sake: A slightly sweet Junmai or Honjozo enhances mirin notes.

• Beer: A crisp Japanese lager (e.g. Asahi) cuts richness.

• Tea: Hot green tea or hojicha balances sweetness.

Cooking Tips

• Uniform Size: Use a scoop to portion meat for consistent cooking.

• Oil Temperature: Ensure pan is hot but not smoking to sear neatly.

• Lid Fit: A tight lid traps steam effectively—use foil if necessary.

• Sauce Clarity: Strain aromatics before glazing for a smooth tare.

Similar Recipes to Try

• Chicken Karaage (Japanese Fried Chicken)

• Niku Jaga (Meat & Potato Stew)

• Gyoza (Japanese Dumplings)

• Agedashi Tofu with Dashi Sauce

• Tebasaki (Japanese Chicken Wings)

Variations to Try

• Cheesy Tsukune: Fold in shredded cheddar or mozzarella for gooey centers.

• Spicy Kick: Add grated ginger and a dash of shichimi togarashi to the mixture.

• Seafood Twist: Mix chopped shrimp into the batter for surf-and-turf meatballs.

• Herb-Infused: Stir in chopped cilantro or Thai basil for fresh herbal lift.

• Low-Sodium: Use reduced-sodium soy sauce and less salt; boost umami with dried shiitake powder.

Ingredient Spotlight

Japanese Negi (Leek): This mild, onion-like green offers a delicate fragrance and natural sweetness. Its fibers and sugars enhance the juiciness and depth of flavor in every tsukune bite.

Conclusion

These Tsukune in Savory Soy–Mirin Sauce showcase the magic of simple Japanese flavors and techniques. From grating Hokkaido onion for tenderness to steaming and glazing in a sticky tare, each step crafts meatballs that are juicy, aromatic, and deeply satisfying. Whether shared as appetizers, nestled atop rice, or tucked into noodles, they bring authentic taste and easy elegance to your home kitchen.

FAQ

1. Can I use ground turkey instead of chicken?
   Yes—ground turkey works similarly; adjust cooking time if lean.

2. Why grate the onion?
   Grating releases juices and enzymes that tenderize meat and add moisture.

3. How far ahead can I prepare the mixture?
   Chill the mixed batter for up to 4 hours; keep covered.

4. Can I bake instead of pan-searing?
   Bake at 200 °C (400 °F) for 12–15 minutes, then broil briefly to glaze.

5. Is mirin essential?
   It balances saltiness with sweetness and adds characteristic flavor—don’t omit.

6. How do I know when they’re cooked through?
   Internal temperature should reach 75 °C (165 °F), or cut one open to ensure no pink.

7. Can I grill these?
   Yes—skewer and grill over medium heat, turning and basting with tare.

8. What if I skip the tare?
   You can serve the steamed meatballs with salt and pepper only for a simpler version.

9. How do I store leftovers?
   Refrigerate in an airtight container up to 3 days; reheat gently in a pan with extra tare.

10. Can I freeze raw tsukune?
    Freeze shaped balls on a tray, then transfer to bag; thaw before cooking as directed.