Savory soy-glazed chicken meatballs with a Japanese twist

Tsukune, or Japanese chicken meatballs, are a popular choice at izakayas, often served grilled on skewers with a savory-sweet soy glaze known as tare. In this recipe, ground dark meat chicken is mixed with scallions, garlic, ginger, panko, sesame oil, and white pepper to achieve the characteristic bouncy texture of these meatballs.

Instead of skewering and grilling, these meatballs are pan-cooked in a nonstick skillet. After browning, a sauce made from sake, soy sauce, mirin, and garlic is added to the pan, where the meatballs are basted until perfectly glazed. Serve with shichimi togarashi or yuzu kosho for an extra kick.

Ingredients (Serves 4):

• ½ cup sake
• ½ cup mirin
• ¼ cup soy sauce
• 2 garlic cloves (1 smashed, 1 finely grated)
• 2-inch piece fresh ginger (2 tsp grated, the rest thinly sliced)
• 1 lb ground chicken (preferably dark meat)
• 4 scallions, minced (divided)
• 1/3 cup panko breadcrumbs
• 1 large egg white
• 1 tbsp toasted sesame oil
• Ground black or white pepper
• 2 tbsp neutral oil (grapeseed or other)

Instructions:

1. Prepare the Sauce: In a skillet, combine sake, mirin, soy sauce, smashed garlic, and bruised ginger. Bring to a boil, stirring often until reduced to 1/3 cup (about 6-8 minutes). Remove the garlic and ginger, and transfer the sauce to a small bowl.
2. Mix the Meatball Ingredients: In a large bowl, combine the chicken, grated garlic and ginger, ¼ cup scallions, panko, egg white, sesame oil, and ¼ tsp pepper. Mix vigorously until sticky and well combined.
3. Shape the Meatballs: Lightly oil your hands and divide the mixture into 16 portions. Shape each portion into a ball, flattening slightly, and place them on a parchment-lined baking sheet.
4. Cook the Meatballs: Heat oil in the same skillet over medium-high, then reduce to medium. Cook the meatballs, lightly browning them for about 4 minutes. Flip and add the sake-soy mixture. Cook for another 5-7 minutes, basting with the sauce, until the meatballs reach 160°F and are glazed.
5. Serve: Garnish with remaining scallions and serve with optional shichimi togarashi or yuzu kosho for added flavor.