Grilled chicken meatball skewers with tare sauce
Yakitori Tsukune
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
8 skewers
Difficulty
Medium
Cost
Budget
$
Yakitori Tsukune
Grilled chicken meatball skewers with tare sauce
★4.8(24)
Juicy, bouncy chicken meatballs threaded on skewers and grilled until charred, then glazed with a sweet-savory tare sauce. Tsukune are the most beloved yakitori item and pair perfectly with cold beer.
15m
Prep Time
10m
Cook Time
25m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Tsukune are the crown jewel of the yakitori bar. The meatballs are purposefully bouncy from vigorous mixing, and the sticky tare glaze becomes irresistibly caramelized over the grill.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
Ingredients
- 1 lb ground chicken thigh
- 2 scallions, minced
- 1 egg yolk
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
Instructions
- 1
Mix ground chicken, scallions, egg yolk, 1 tbsp soy sauce, and 1 tsp grated ginger. Knead vigorously for 2 minutes.
- 2
Form into oval meatballs (about 2 tablespoons each) and thread onto soaked bamboo skewers.
- 3
Make tare sauce by simmering remaining soy sauce, mirin, sugar, and 1 tbsp sake until glossy and thick.
- 4
Grill skewers over high heat for 3 minutes per side. Brush with tare sauce and grill 30 seconds more per side.
- 5
Serve with extra tare for dipping and optionally a raw egg yolk for dipping in the traditional izakaya style.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
Ground chickenGround pork
Makes juicy pork tsukune with the same technique
Bamboo skewersMetal skewers
Reusable and no soaking needed
Tips & Storage
Pro Tips
Wet your hands when forming the meatballs to prevent sticking.
Soak bamboo skewers for 30 minutes to prevent burning on the grill.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate cooked tsukune for up to 3 days. Freeze uncooked meatballs for up to 1 month.
Reheating
Grill or broil for 3 minutes, brushing with fresh tare sauce.
Nutrition Facts
Per serving (95mg) · 4 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein20g
Carbohydrates10g
Fat12g
Fiber620mg
Sugar0g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use chicken breast?
- Thigh meat is preferred for juiciness and flavor. If using breast, add 1 tbsp oil to the mixture.
- What is tare sauce?
- A concentrated glaze of soy sauce, mirin, sugar, and sake. It is the foundation of yakitori seasoning.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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