recipe of ultimate Tsukune (Japanese chicken meatballs)

Hey there., I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tsukune (Japanese chicken meatballs). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tsukune (Japanese chicken meatballs) is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tsukune (Japanese chicken meatballs) is something that I’ve loved my entire life.

Table of Contents


  • 500g skinless chicken thighs, trimmed, chopped
  • 1 small onion, grated
  • 1 garlic clove, grated
  • 1 teaspoon grated ginger
  • 1 teaspoon lemon zest
  • 1 tablespoon barbecue sauce
  • 1 teaspoon caster sugar
  • 1 eggwhite
  • 1 tablespoon white sesame seeds
  • 1 teaspoon black sesame seeds (see note) (optional)
  • 1 sheet nori seaweed (see note), cut into thin strips


  • Step 1
    Preheat the oven to 180�C and line a tray with baking paper.
  • Step 2
    Combine sauce ingredients in a bowl.
  • Step 3
    Whiz chicken, onion, garlic, ginger, zest, barbecue sauce, sugar and 1/2 teaspoon salt in a food processor for 1 minute or until completely smooth and sticky. Add the eggwhite and whiz to combine. Using damp hands, roll a heaped teaspoon of mixture into a ball and place on the lined tray. Repeat with remaining mixture to make 16 balls. Bake for 10 minutes or until almost cooked through.
  • Step 4
    Remove the tray from the oven. Brush half the sauce over the meatballs, sprinkle the tops with the sesame seeds, then return to the oven for a further 10 minutes or until golden and cooked through.
  • Step 5
    To serve, place 16 small dollops of the remaining sauce on a serving plate, then place the meatballs next to the sauce. Scatter with nori strips and serve.

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