Two skewers of grilled chicken tsukune glazed with sauce on a patterned plate, served with a raw egg yolk, a green shiso leaf, and a small dish of spice on a wooden table.

Recipe Highlights

Often spotted at yakitori shops and Japanese gastropubs (izakaya), Tsukune are juicy, sweet-savory chicken meatballs threaded on bamboo skewers and brushed with glossy yakitori sauce.

  • Fluffy, springy, and juicy meatballs, thanks to a special trick that keeps the meat from shrinking too much
  • Restaurant-quality at home with beautifully charred meat and caramelized sauce
  • Easy cooking and clean up using the broiler in your home oven

If you love Japanese bar food, try my Chicken Karaage, Yakitori, and Gyoza next!

Two grilled chicken tsukune skewers glazed with sauce are served on a white plate with a green shiso leaf and a small dish of red seasoning. The plate rests on a tan cloth and wooden table.

What is Tsukune?

In Japan, tsukune (つくね) refers to ground chicken meatballs mixed with green onions and various seasonings. They’re usually shaped into ovals, skewered, grilled, and glazed with a sweet and savory sauce called tare. Popular fare at bars, parties, and potlucks, tsukune are also commonly prepared at home as skewer-free, round meatballs or in Tsukune Hot Pot.

Two blue-and-white plates each hold skewered grilled meat glazed with sauce. One plate has three skewers with a raw egg yolk and shiso leaf, the other has two skewers. Condiments and a red napkin are nearby on a wooden table.

Ingredients for Tsukune

You’ll need eight 6-inch bamboo bamboo paddle skewers.

  • ground chicken – ask your butcher to grind a mixture of half white meat (breast meat) + half dark meat (chicken thighs and legs)
  • shiso leaves (perilla)
  • green onions/scallions
  • miso
  • sesame oil
  • salt – I use kosher salt; you can use sea salt
  • Homemade yakitori sauce:
    • sake
    • mirin
    • soy sauce
    • brown sugar
  • shichimi togarashi (Japanese seven spice), Japanese mayonnaise, and/or raw egg yolk – for serving (optional)

Find the printable recipe with measurements below.

Jump to Recipe

How to Make Tsukune

  1. Make the yakitori sauce in a small saucepan. Bring the ingredients to a boil, then simmer over medium heat for 30 minutes.
A metal saucepan with bubbling dark liquid, possibly a sauce or syrup, simmers on a gas stove burner.
A hand stirs a dark, glossy sauce in a saucepan with a white spatula on a stovetop.
  1. Cook one-third of the ground chicken in an ungreased pan over medium-low heat; cool completely.
  1. Knead. Combine cooked and raw chicken in a bowl with shiso, scallions, miso, sesame oil, and salt. Knead by hand until pale and sticky.
Raw ground meat is being transferred from a metal tray into a heated frying pan, ready to be cooked.
Cooked ground turkey being poured from a skillet into a clear glass mixing bowl on a wooden countertop.
A person holds small bowls of miso paste and soy sauce above a glass bowl containing raw ground chicken on a wooden surface, preparing to add the ingredients.
Hands mixing ground meat, chopped vegetables, and seasonings in a glass bowl using a wooden spatula on a wooden surface.
  1. Shape an oval patty 4 inches (10 cm) long, lay a soaked bamboo skewer on top, and wrap meat firmly around the stick. Repeat, keeping sizes equal.
A hand shapes seasoned minced meat around a lemongrass stalk, preparing it for grilling, with additional lemongrass stalks on a tray nearby on a wooden surface.
A person shapes seasoned ground meat onto a gold skewer with their hands over a wooden surface, preparing kebabs. A metal tray with more skewers is visible in the background.
  1. Broil. Arrange skewered meatballs on a wire rack set over a foil-lined sheet, handles facing out. Broil, flip, and repeat on the other side until cooked through.
  1. Glaze. Brush with yakitori sauce. Broil until bubbling, the flip and repeat on the other side.
Raw kebabs on skewers are arranged on a wire rack over a foil-lined baking sheet, being placed into an oven for cooking. A hand is holding the tray, and the oven racks are visible inside.
Seven grilled chicken tsukune skewers rest on a wire rack over a foil-lined baking sheet. The skewers are golden brown and speckled with green herbs, set on a stovetop.
A hand uses a brush to apply sauce to oval-shaped grilled meat patties on a wire rack lined with foil.
Chicken kebabs are baking in an oven, arranged in two rows on a wire rack over a foil-lined baking sheet. The kebabs are golden brown and speckled with herbs and seasonings.
  1. Serve. Enjoy immediately, sprinkled with shichimi and dipped in Japanese mayo or raw egg yolk.
Two skewers of glazed Japanese chicken tsukune sit on a white plate, garnished with sauce. A small dish with red spice and a shiso leaf are beside them, all set on a folded cloth atop a rustic wooden table.
Namiko Hirasawa Chen

Nami’s Recipe Tips

These simple tips help you make juicy, springy tsukune every time.

  • Pre-cook one-third of the chicken for fluffy, springy, and juicy meatballs. I learned this technique from The Japanese Grill, one of my husband’s favorite grill cookbooks.
  • Knead until pale and sticky. My mom taught me to knead the chicken mixture by hand really well, and my tsukune never falls off the skewers!
  • Create same-size patties in long, slightly flat cylinders that are not too large for quick heat penetration so the meat cooks at the same rate and finishes at the same time.
  • Toss the patty from one hand to the other. This releases any air pockets to prevent breakage during cooking.
  • Soak the skewers in water before threading with meat. Also, cover them with foil to prevent burning and turning black.
  • Use an oven-safe wire rack so the excess oil can drip onto the baking sheet. This keeps the meat from cooking in a pool of oil.
  • Set the oven rack in the center position, about 8 inches (20 cm) away from the heating element. I use the High setting (550ºF/288ºC) and raise or lower the rack if needed. If your oven is small/strong, try Medium (500ºF/260ºC) or move the rack down. Keep a close eye on the food to avoid overcooking!
Grilled minced meat skewers glazed with sauce, one being dipped into a small dish of raw egg yolk, served on a blue and white plate with a green shiso leaf on a rustic wooden table.
A close-up of grilled meat skewers, glazed with sauce, served on a blue and white plate with a leaf garnish and a small bowl of dipping sauce. A cup and spice dish are in the background on a wooden table.

Variations and Customizations

Looking to change things up? Try these easy and tasty ideas!

  • Blend ground chicken and ground pork to increased the fat content for an even juicier meatball.
  • Mix in chopped chicken cartilage like we do in Japan to add a crunchy contrasting texture.
  • Try a different protein. Experiment with ground beef, turkey, or even fish.
  • Enjoy it with yuzu kosho. The citrusy hot sauce gives a bold and spicy taste. Give it a try!

What to Serve with Tsukune

A white ceramic plate containing spicy edamame.
A ceramic bowl containing Agedashi Tofu (Agedashi Dofu) topped with grated daikon, chopped scallions, and grated ginger.
A bowl of Japanese potato salad with visible chunks of potato, ham, boiled egg, cucumber, and carrot, placed on a rustic plate beside wooden utensils and a beaded decoration.
Three grilled Japanese rice balls (yaki onigiri) are arranged on a rectangular plate with a bamboo leaf, accompanied by pickled vegetables and a slice of pickled radish.

Storage Tips

To store: You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.

FAQs

Can I add ginger and garlic to the meat mixture?

While it’s not traditional, I encourage you to customize your tsukune with a 1–2 teaspoons of grated ginger or minced garlic, if you’d like.

Can I pan-fry instead of broiling?

You could, but pan-frying won’t give your the beautifully charred, juicy results of over broiling or grilling over charcoal.

Should I add potato starch or cornstarch?

It’s not necessary. Follow my instructions and methods, and you won’t need potato starch or cornstarch as a binding agent.

What’s the best beverage to pair with tsukune?

We recommend Japanese craft beer, Japanese sake, and mixed drinks like Japanese Yuzu Cocktail (yuzu chuhai). To learn more, see my Sake Guide for Beginners and Japanese Beer Guide.

Two grilled chicken tsukune skewers glazed with sauce are served on a white plate with a green shiso leaf and a small dish of red seasoning. The plate rests on a tan cloth and wooden table.
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4.85 from 88 votes

Tsukune (Japanese Chicken Meatball Skewers)

by Namiko Hirasawa Chen
Tsukune are grilled Japanese chicken meatball skewers glazed in a delicious sweet-savory sauce. Typically served at yakitori and izakaya restaurants, these juicy and irresistible meatballs are easy to make at home with your oven broiler or grill. It’s hard to eat just one!
Prep: 40 minutes
Cook: 15 minutes
Total: 55 minutes
Servings: 8 skewers

Ingredients 
 

For the Yakitori Sauce

  • ¼ cup water
  • ¼ cup sake
  • ½ cup mirin
  • ½ cup soy sauce
  • 2 tsp brown sugar (packed tightly and leveled off)

For the Tsukune

  • 2–3 green onions/scallions
  • 6 shiso leaves (perilla/ooba)
  • 1 lb ground chicken (use half white meat + half dark meat if grinding your own)
  • 1 Tbsp toasted sesame oil (plus more for coating your hands)
  • 1 Tbsp miso (any type works)
  • coarse sea salt (for sprinkling)

For Serving

Instructions

  • Gather all the ingredients.
    Top-down view of chopped green onions, skewers, shiso leaves, ground chicken, and small bowls of various sauces, seasonings, and spices arranged neatly on a wooden surface.
  • Soak 8 bamboo wooden paddle skewers (6 inches or 15 cm long) in water for 30 minutes. This will help prevent burning while broiling.
    A hand places several bamboo skewers onto a metal tray on the left; on the right, the skewers are neatly arranged on the tray, all on a wooden surface.

To Make the Yakitori Sauce

  • This sauce recipe makes enough for 2 batches of tsukune. Combine ¼ cup water, ¼ cup sake, ½ cup mirin, ½ cup soy sauce, and 2 tsp brown sugar in a small saucepan.
    Two-panel image: On the left, hands pour two clear liquids into a saucepan. On the right, the same saucepan is shown as brown sugar and a dark liquid are about to be added. The pan is on a stovetop.
  • Bring the mixture to a boil over medium heat. Once boiling, lower the heat to a simmer and cook for about 30 minutes. Meanwhile, start preparing the tsukune mixture (next section).
    Side-by-side images of a saucepan on a stove with dark liquid inside, showing the sauce in the early and later stages of simmering and thickening.
  • When the sauce has thickened and reduced by half, remove from the heat.
    Nami's Tip: The sauce will continue to thicken as it cools and moisture evaporates.
    A metal saucepan on a stove contains a dark liquid; in the first image, it’s simmering, and in the second, a hand stirs the thickening sauce with a white spatula.

To Prepare the Tsukune Ingredients

  • Heat an ungreased frying pan over medium heat. When it’s hot, add one-third of the 1 lb ground chicken. If your ground chicken package includes both a fatty and lean parts (like the kind sold at Nijiya Market near me), use the lean part here and reserve the fatty part for later.
    Nami's Tip: Precooking some of the meat mixture prevents the meatball from shrinking too much while cooking and keeps the tsukune juicy.
    A split image shows ground meat being scraped into a hot pan on the left, and on the right, the meat is being broken up and browned as it cooks in the pan.
  • Cook the meat—without browning it—until no longer pink. While cooking, break it up into small pieces with a wooden spatula. Transfer the cooked meat to a large bowl and let it cool completely.
    Ground chicken cooking in a skillet on the left, then being transferred from the skillet into a clear glass mixing bowl on the right.
  • Stack and roll up 6 shiso leaves (perilla/ooba), then cut into thin julienned slices.
    Two-panel image: Left shows hands rolling green shiso leaves tightly on a wooden cutting board. Right shows hands slicing the rolled leaves into thin strips with a knife on the same board.
  • Cut 2–3 green onions/scallions into thin slices.
    Two side-by-side images show hands slicing green onions on a wooden cutting board: on the left, green onions are being chopped into long strips, and on the right, they are being finely diced.

To Mix and Knead

  • When the cooked ground chicken is completely cooled to room temperature, add the raw ground chicken to it. Then, add 1 Tbsp miso and 1 Tbsp toasted sesame oil. Mix well with the wooden spatula.
    Three-step collage showing ground meat and seasonings being mixed in a glass bowl: first, crumbled meat is added, then seasonings are poured in, and finally, everything is stirred together with a spatula.
  • Add the julienned shiso and knead well.
    Two-step process of making a mixture in a glass bowl: on the left, herbs are being added to a minced meat mixture; on the right, the mixture is being stirred with a spatula. Both images show hands and a wooden table.
  • Add the chopped green onions and knead well.
    Two side-by-side photos show hands mixing chopped green onions into a bowl of seasoned ground meat with a wooden spatula on a wooden surface. The mixture becomes evenly combined in the second image.
  • Spread the mixture around the sides of the bowl with the wooden spatula and then mix. Repeat a few times.
    Two side-by-side photos show hands mixing a bowl of minced meat, chopped vegetables, and seasonings with a wooden spatula on a wooden surface.
  • Now, switch to mixing by hand (you can wear a food-safe disposable glove, if you'd like). Knead and fold the mixture in a clockwise direction 30 times. Then, knead it counterclockwise 30 times. The meat will become pale in color and sticky. Kneading by hand is very important for the meat to stay on the skewer, so please do not skip this step.
    Nami's Tip: If the fat in the mixture starts to look melted, refrigerate it for 10 minutes, then continue kneading until the mixture is pale and sticky.
    Two side-by-side photos show hands mixing a mixture of chopped vegetables and other ingredients in a clear glass bowl on a wooden surface. The hands are kneading and combining the mixture thoroughly.
  • Now, divide the mixture into 8 equal portions. Patties that are the same size will cook at the same rate and finish cooking at the same time.
    Two images: Left, a glass bowl filled with a mixture of ground meat and vegetables on a wooden surface. Right, hands use a knife to divide the mixture into segments inside the bowl.

To Shape the Tsukune

  • Prepare a baking sheet lined with aluminum foil. Place an oven-safe wire rack on top and brush it with cooking oil.
    Nami's Tip: Why use a rack? It allows the excess oil from the meat to drip down to the baking sheet while broiling. This way, the meat chars nicely and comes out juicy. To achieve a restaurant-style tsukune, we don‘t want to cook it in a pool of oil.
    A baking sheet lined with foil and topped with a wire rack is shown. In the second image, a hand uses a red brush to coat the wire rack with oil from a small white bowl.
  • Lightly coat your hands with sesame oil to prevent the meat from sticking. Scoop up one portion of the chicken mixture.
    Two images: on the left, hands dusted with flour are held open; on the right, a hand shapes a mixture with herbs in a glass bowl using a wooden spoon, preparing to form patties or balls.
  • Toss the meat back and forth for 10 times between your hands to release the air pockets. Then, gently squeeze and shape the meat to form it into a long and oval patty, about 4 inches (10 cm) long.
    Two hands shaping a mixture with vegetables into an oval patty over a glass bowl on a wooden surface. The left image shows the hand with some flour, and the right image shows the mixture formed into shape.
  • Flatten the patty a bit. Now, place the top half to two-thirds of a skewer along the center line of the patty. Then, gently close the two sides of the patty around the skewer to encase the stick‘s tip and top part. Seal the edges of the patty together and form it again into a long, cylindrical shape. This shape allows the heat to penetrate the meat quickly.
    Three-panel image showing hands shaping seasoned ground meat around a wooden skewer, forming a kebab, on a light wooden surface.
  • Gently toss the skewered patty from one hand to the other a few times to make sure the front and back sides are nicely formed. Press and form the meat gently into shape. Do a final check, making sure the skewer is secured in the center.
    Two images show hands shaping a seasoned ground meat mixture around a skewer, preparing kebabs on a wooden surface. A tray with more skewers and a bowl are visible nearby.
  • Place the finished tsukune on the prepared wire rack, and shape the remaining tsukune. Space them apart on the rack and position them so the skewer handles line up along two sides of the rack and the meat points toward the center. Lightly sprinkle coarse sea salt over the meat.
    Uncooked chicken skewers with herbs are arranged on a wire rack over a foil-lined baking sheet. In the right image, a hand sprinkles seasoning onto a skewer.
  • Prepare strips of aluminum foil to cover the skewer handles and keep them from turning black and burning while broiling.
    Two side-by-side images show twelve uncooked chicken skewers on wire racks over baking sheets lined with foil. A hand is adjusting one skewer in the left image; the right image shows all skewers evenly spaced.

To Broil in the Oven

  • Five minutes before cooking, set the oven rack in the middle, about 8 inches (20 cm) away from the heating element, and preheat the broiler on High (550ºF/288ºC). After heating for 5 minutes, place the baking sheet in the oven and cook for 6 minutes. Watch the chicken closely while broiling so it doesn‘t burn. If your oven is small/strong, try broiling on Medium (500ºF/260ºC) or lower the rack.
    Nami's Tip: When broiling, you can‘t set the exact temperature. You adjust two things—the distance of the rack and the broiler settings (Low, Medium, or High). I usually use High and move the rack closer or farther away from the heating element.
    Two side-by-side photos show a baking sheet lined with foil and topped with raw, seasoned chicken finger-shaped pieces placed in an oven, ready to be baked.
  • Remove the baking sheet from the oven and flip the tsukune with a pair of tongs. Return it to the oven and broil the other side for 4 minutes, or until the chicken‘s internal temperature is 165ºF (74ºC).
    Three-panel image: Left, several breaded food items on sticks baking in an oven; center, four golden-brown items on a cooling rack over foil; right, tongs lifting one item from the rack, showing its cooked surface.
  • When both sides are cooked, brush the yakitori sauce on the meat with a silicone brush. Broil for another 45–60 seconds to caramelize the sauce a bit.
    Three-panel image: uncooked meatloaf portions on a wire rack in the oven, a hand brushing sauce on one piece, and finally, all meatloaves glazed and baked on the rack over a foil-lined tray.
  • Flip the meat and brush the sauce on the other side. Broil for another 45–60 seconds until sizzling.
    Two side-by-side images show a baking rack with twelve stuffed potato skins on a foil-lined tray. The left image is in the oven, and the right image shows the finished potato skins out of the oven.

To Serve

  • Transfer the skewers to a serving plate and brush extra sauce on the meat. Serve immediately. Sprinkle optional shichimi togarashi (Japanese seven spice) for a spicy kick. You can try it dipped in Japanese Kewpie mayonnaise or yuzu kosho, too.
    Two grilled chicken tsukune skewers glazed with sauce are served on a white plate with a green shiso leaf and a small dish of red seasoning. The plate rests on a tan cloth and wooden table.
  • Optionally, tsukune is often served in Japan with raw egg yolk (which is safe to consume in Japan) on the side for dipping. Enjoy!
    Tsukune 33

To Cook on the Grill (optional)

  • Clean and grease the grilling grate. Preheat the grill to medium-hot heat, about 400ºF (200ºC). Gently place the skewers on the grill and cook until the bottom side is nicely brown, 3–4 minutes. With both a stainless steel spatula and tongs, gently rotate the tsukune and cook the other side for 2–3 minutes. Turn to the remaining sides where you want to grill more for another 1–2 minutes. To check if it‘s fully cooked, insert a bamboo skewer to see if the juices run clear or check that the chicken‘s internal temperature registers 165ºF (74ºC). Brush with additional yakitori sauce, cook briefly until sizzling, and remove from the heat.

To Store

  • You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.

Nutrition

Calories: 65kcal, Carbohydrates: 2g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 341mg, Potassium: 197mg, Fiber: 1g, Sugar: 1g, Vitamin A: 35IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 1mg

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Editor’s Note: This post was originally published on June 2, 2014. It was updated with new images and a new video on January 5, 2024, and republished with more helpful content on November 20, 2025.