Indulge in Tsukune: The Ultimate Japanese Grilled Chicken Skewers つくね

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey offers a leaner option while ground pork is often less expensive.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness of mirin.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber, while regular breadcrumbs are often cheaper.

sake

🥗Healthier: dry white wine

💰Cheaper: rice vinegar

Dry white wine can substitute sake in flavor, while rice vinegar is more accessible.

Combine 1/4 cup water, 1/4 cup sake, 1/2 cup mirin, 1/2 cup soy sauce, and 2 teaspoons brown sugar in a small saucepan.

Bring the mixture to a boil over medium heat, then lower to a simmer and cook for about 30 minutes until thickened.

Soak bamboo skewers in water for 30 minutes to prevent burning.

Heat a frying pan over medium heat and add 1/3 of the ground chicken, cooking until no longer pink.

Transfer the cooked meat to a large bowl and let it cool completely.

Julienne shiso leaves and cut green onions into thin slices.

Combine the cooled ground chicken with the remaining ground chicken, 2 tablespoons miso, and 2 tablespoons sesame oil.

Knead the mixture well with a wooden spatula, then add the julienned shiso and chopped green onions, mixing with your hands.

Knead and fold the mixture in clockwise direction 30 times, then counterclockwise 30 times until sticky.

Prepare a baking sheet lined with aluminum foil and brush a wire rack with oil.

Lightly coat your hands with sesame oil, scoop a portion of the chicken mixture, and shape it into a long oval patty about 4 inches in length.

Place a skewer along the center of the patty and encase it by closing the sides around the skewer, forming a cylindrical shape.

Toss the skewer patty between your hands to ensure it's nicely formed and place it on the prepared wire rack.

Sprinkle coarse sea salt over the meat and cover the skew handles with aluminum foil to prevent burning.

Preheat the oven broiler to high and place the baking sheet on the middle rack, about 8 inches away from the heating element.

Cook for 6 minutes, then flip the skewers and broil the other side for 4 minutes or until the chicken's internal temperature reaches 165°F.

Flip the skewers again and brush with the yakitori sauce, broiling for another 45 to 60 seconds to caramelize the sauce.

Transfer the skewers to a serving plate, brush with extra sauce, and sprinkle optional Japanese seven spice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens