Tsukune (Japanese Chicken Meatballs)
ID: c7309a6f...
Delicious and juicy Japanese chicken meatballs (tsukune) made by grinding chicken thighs with skin at home. This recipe yields a bouncy, flavorful texture enhanced by fresh scallions, shiso, and a hint of ginger.
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🍳 Cooking Flow
Debone chicken thighs, slice into chunks, and partially freeze for 15-20 minutes. → Prep scallions, shiso, and ginger, then pulse them with the chicken, salt, and MSG in a food processor. → Microwave a small sample of the mixture for 10 seconds to check and adjust seasoning. → Shape into 1-inch balls, thread onto skewers, and place on a sesame-oiled tray before grilling.
Cooking Steps
Brief Cooking Order
Debone chicken thighs, slice into chunks, and partially freeze for 15-20 minutes. → Prep scallions, shiso, and ginger, then pulse them with the chicken, salt, and MSG in a food processor. → Microwave a small sample of the mixture for 10 seconds to check and adjust seasoning. → Shape into 1-inch balls, thread onto skewers, and place on a sesame-oiled tray before grilling.
Introduction
Delicious and juicy Japanese chicken meatballs (tsukune) made by grinding chicken thighs with skin at home. This recipe yields a bouncy, flavorful texture enhanced by fresh scallions, shiso, and a hint of ginger.
Step 1
Debone the chicken thighs, keeping the skin on, and cut them into small chunks.
Step 2
Spread the chicken chunks onto a baking sheet and place them in the freezer for about 15 to 20 minutes until the edges are slightly firm and crusty.
Step 3
Prepare the aromatics by washing and roughly chopping the scallions, shiso leaves, and a small knob of ginger.
Step 4
Transfer the partially frozen chicken and the chopped aromatics into a food processor. Season with salt and MSG.
Step 5
Pulse the food processor until the mixture is finely chopped, cohesive, and starts to look slightly sticky and emulsified.
Ingredients List
Important Notes
Grinding chicken thighs with the skin on keeps the meatballs juicy and flavorful.
Partially freezing the chicken prevents the fat and skin from clogging the food processor blades.
The meat mixture must be pulsed until sticky (emulsified) so that the meatballs hold together on the skewers without falling off.
Greasing the final tray with sesame oil prevents the wet meatballs from sticking.
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