Pan-fried Tsukune

Pan-Fried Tsukune

Rework of the “Tare Yaki Tsukune” Recipe.

These lovely little chicken meatballs are usually served in yakitori restaurants in Japan by skewers of 3.

This recipe is a simplified version of it, using a pan. I will make another recipe as soon as I try it on the braai/barbecue.

When it is pan-fired, it goes very well with rice. And I like to top it with a sprinkle of sesame seeds and green onion, as well as a little bit of sesame oil and pickled ginger.


Ingredients for 4 people:

  • 600gr of minced chicken (equivalent to 3 chicken breasts)
  • 1 big onion
  • 2 tablespoons of sugar
  • 4 tablespoons of soy sauce
  • 2 tablespoons of mirin
  • 2 tablespoons of sake

  1. Mix the sugar, soy sauce, mirin and sake.
  2. Dice thinly the onion and mix it with the chicken mince.
  3. Preheat some oil in a pan on high heat.
  4. Using wet hands (so it is easier to make the meatballs), make small (2 to 3 cm) meatballs and put them in the pan.
  5. Cook until it is golden brown on all the sides.
  6. Add the sauce mix and cook for 2 more minutes while constantly turning the meatballs so they are nicely covered with sauce.

Enjoy =D

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