Japanese Tsukune-Style Chicken Skewers with Ginger & Miso
Tender, miso-infused chicken meatballs glazed in a savory ginger-soy reduction.
If you love the savory-sweet balance of Japanese street food, these Tsukune-Style Skewers are a must-try. The addition of white miso paste and fresh ginger provides an umami punch that pairs beautifully with the smoke of the grill. For more outdoor cooking inspiration, try our Mixed BBQ Skewers or pair these with our light Mushroom Dashi Broth.
The Ingredients
For the Skewers:
- 4 Chicken Fillets (finely minced)
- 4 Tbsp White Miso Paste
- 2 Cebettes (Spring Onions)
- Cilantro, Cumin, & Sesame Oil
For the Glaze:
- 5 cm Fresh Ginger (grated)
- 10 cl Soy Sauce
- 2 Tbsp Rice Vinegar
- 2 Tbsp Honey & Sesame Oil
Mastering the Tsukune
1. The Glaze: Simmer soy sauce, vinegar, grated ginger, and honey until the honey dissolves. Remove from heat, stir in the sesame oil, and let it cool. This sauce is also great over our White Butter Pike Perch!
2. The Secret Texture: Mince the chicken fillets. Cook one-third of the meat in a pan (no browning), let it cool, then mix it back into the raw chicken. This creates the signature "tender-bite" found in authentic Izakayas.
3. Flavor & Form: Fold in chopped cebettes, cilantro, miso, cumin, and sesame oil. Shape the mixture into small "puddings" around your skewers. Keep them thin for even cooking.
4. Grilling: Heat your plancha or grill. Cook the skewers for 4-6 minutes, turning regularly. In the final 2 minutes, brush generously with your ginger glaze until caramelized. Serve immediately!
Complete Your Japanese Feast:
- The Perfect Side: Creamy Potato Salad Trio
- Starter: Fresh Vegetable Dips
- For the Kids: Parsnip and Potato Fries