My version of a very popular dish found in Yakitori, Izakaya, Kushiyaki, Japanese Restaurants. Traditionally made into small meatballs, sometimes boiled first, I baked mine before skewering and finished the skewers off on a flat grill. Basted with a seasoned Teriyaki Sauce.
At a recent family gathering we enjoyed this wrapped in Manoa lettuce cups with fresh mint leaves, fresh Thai basil, and just a tiny bit of seasoned miso. Deliciously flavorful, light and refreshing.
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Chicken Tsukune
My version of a very popular dish found in Yakitori, Izakaya, Kushiyaki, Japanese Restaurants. Traditionally made into small meatballs, sometimes boiled first, I baked mine before skewering and finished the skewers off on a flat grill. Basted with a seasoned Teriyaki Sauce.At a recent family gathering we enjoyed this wrapped in Manoa lettuce cups with fresh mint leaves, fresh Thai basil, and just a tiny bit of seasoned miso. Deliciously flavorful, light and refreshing.
Ingredients
- 1 lb. boneless, skinless chicken thighs, finely minced
- 1/2 lb. ground chicken
- 3 cloves garlic, minced
- 1 inch ginger, peeled, grated
- 3 stalks green onion, finely chopped
- 2 large eggs
- 2 slices whole wheat bread, day old, crumbled or
- 1/2 c. bread crumbs
- 2 TB oyster sauce
- 2-3 TB sriracha sauce, as desired
- 2 TB Aloha shoyu
- Wooden bamboo skewers, soaked in water 30 minutes
Teriyaki Sauce:
- 1/2 cup Aloha shoyu
- 1/2 cup mirin
- 2 TB sugar
- 3 cloves garlic, minced
- 2 quarter size ginger, peeled, grated
- 2 stalks green onion, finely chopped
Instructions
Chicken:
- In a mixing bowl; combine chicken with remaining ingredients well.
- Refrigerate 2-3 hours or overnight.
Teriyaki Sauce:
- In a saucepan over medium high heat; bring soy sauce and mirin to a boil.
- Reduce heat; stir in sugar, until dissolved.
- Add ginger and garlic; simmer 5-10 minutes until slightly reduced.
- Remove from heat; cool.
- Add green onion. Set aside.
- Preheat oven to 350 degrees.
- Line baking sheet with parchment paper. Shape mixture into 1-1 ½ inch patties.
- Line patties onto prepared baking sheet. Bake 10-12 minutes.
- Patties do not need to be cooked through completely. Skewer 2-3 patties on each skewer.
- On flat grill, or in skillet over medium heat, cook patties, drizzling with Teriyaki Sauce.
- Cook until glazed on both sides.
How To Serve:
- For a twist, serve with lettuce cups, fresh mint leaves and fresh Thai basil leaves.
- Serves 6-8.
Notes
Traditional recipes call for boiling chicken patties/balls before grilling, I think you loose a lot of the flavor by boiling them.
Tried this recipe?Let us know how it was!