Chicken Meatballs

by Emiko Davies, featured in The Japanese Pantry

Published by Smith Street Books

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Introduction

You can often order tsukune in a yakitori shop, along with a variety of other chicken cuts grilled on sticks over coals. It might come as one long patty or smaller balls piled onto the stick; or, sometimes, without even the sticks and as flatter patties. In some places the ground chicken might have crunchy cartilage through it (chicken cartilage is a valuable food in Japan, both for its texture and its richness in collagen). But at home it’s much easier to make these as regular meatballs, simply pan-fried and then finished in a characteristic teriyaki sauce.

These are great on their own as an appetiser, or turn them into the main meal with rice, miso soup and some pickles. They’re also perfect in bento boxes or added to a donburi.

VARIATIONS: Use any white fish instead of chicken – because the fish is softer, it will make flatter patties. For a vegan version, use fork-mashed tofu (but not silken tofu, which is too moist). This is basically a tofu fritter known a ganmodoki, and it usually has finely chopped onion, carrot and hijiki added, which gives it a colourful, speckled appearance.

These are great on their own as an appetiser, or turn them into the main meal with rice, miso soup and some pickles. They’re also perfect in bento boxes or added to a donburi.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

The Japanese Pantry

Image of Emiko Davies' Chicken Meatballs — Photo by Emiko Davies

Ingredients

Serves: 3-4 as a starter

Metric U.S.

300 grams boneless chicken thighs or chicken mince
4 centimetres piece of ginger (grated)
¼ teaspoon salt
1 egg white
3 - 4 tablespoons potato starch
1 tablespoon vegetable oil
shichimi togarashi (optional)
mayonnaise (optional)

TERIYAKI SAUCE

2 tablespoons mirin
2 tablespoons sake
3 tablespoons soy sauce
1 tablespoon sugar (or honey)

10½ ounces boneless chicken thighs or chicken mince
1½ inches piece of ginger (grated)
¼ teaspoon salt
1 egg white
3 - 4 tablespoons potato starch
1 tablespoon vegetable oil
shichimi togarashi (optional)
mayonnaise (optional)

TERIYAKI SAUCE

2 tablespoons mirin
2 tablespoons sake
3 tablespoons soy sauce
1 tablespoon sugar (or honey)

Method

Chicken Meatballs is a guest recipe by Emiko Davies so we are not able to answer questions regarding this recipe

If you’re using chicken thighs, mince them in a food processor, including any skin or fat – they make for juicier meatballs. Add the ginger, salt, egg white and potato starch and pulse to fully combine. If you’re using mince, mix it all together in a bowl until well combined and a bit sticky.
With wet hands, roll the mixture into 12 balls and slightly flatten.
Mix the teriyaki sauce ingredients in a bowl.
Heat the vegetable oil in a non-stick pan over medium–high heat. Fry the meatballs for about 2 minutes on each side until golden brown.
Reduce the heat to medium and add the sauce to the pan, allowing it to sizzle for a moment. Flip the meatballs so the sauce coats them on all sides – do this quickly so the soy sauce doesn’t burn.
Serve immediately, perhaps with a sprinkle of shichimi togarashi and some mayonnaise.

If you’re using chicken thighs, mince them in a food processor, including any skin or fat – they make for juicier meatballs. Add the ginger, salt, egg white and potato starch and pulse to fully combine. If you’re using mince, mix it all together in a bowl until well combined and a bit sticky.
With wet hands, roll the mixture into 12 balls and slightly flatten.
Mix the teriyaki sauce ingredients in a bowl.
Heat the vegetable oil in a non-stick pan over medium–high heat. Fry the meatballs for about 2 minutes on each side until golden brown.
Reduce the heat to medium and add the sauce to the pan, allowing it to sizzle for a moment. Flip the meatballs so the sauce coats them on all sides – do this quickly so the soy sauce doesn’t burn.
Serve immediately, perhaps with a sprinkle of shichimi togarashi and some mayonnaise.