Name: Tsukune with Egg Yolk
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.1 lbs Ground chicken (preferably thigh); 2 stalks Scallions, finely minced; 1 tsp Fresh ginger, grated; 0.25 cup Panko breadcrumbs; 1 piece Large egg (for mixture); 0.25 cup Soy sauce; 0.25 cup Mirin; 0.25 cup Sake; 1 tbsp Granulated sugar; 4 pieces Pasteurized egg yolks (for dipping)

Main Dishes

Tsukune with Egg Yolk

Indulge in these succulent Japanese chicken meatballs, perfectly charred and brushed with a glossy, sweet-savory tare sauce. Serving them with a fresh, golden egg yolk adds a luxurious creaminess that defines the authentic izakaya experience.

Prep

20m

Cook

15m

Serves

Calories

320kcal

Qty	Ingredient
1.1 lbs 500 g	Ground chicken (preferably thigh)
2 stalks 20 g	Scallions, finely minced
1 tsp 5 g	Fresh ginger, grated
0.25 cup 25 g	Panko breadcrumbs
1 piece 1 piece	Large egg (for mixture)
0.25 cup 60 ml	Soy sauce
0.25 cup 60 ml	Mirin
0.25 cup 60 ml	Sake
1 tbsp 12 g	Granulated sugar
4 pieces 4 pieces	Pasteurized egg yolks (for dipping)

2 Method

Step 1. Prepare the tare sauce by combining soy sauce, mirin, sake, and sugar in a small saucepan. Bring to a simmer over medium heat and cook until reduced by half and slightly syrupy, about 8-10 minutes. Set aside.

Step 2. In a large bowl, combine the ground chicken, minced scallions, grated ginger, panko, and one egg. Mix vigorously by hand until the mixture becomes pale and tacky; this ensures the meatballs hold their shape.

Step 3. Lightly oil your hands and form the mixture into 8-12 oblong or round meatballs. If using skewers, thread them onto bamboo sticks.

Step 4. Heat a lightly oiled grill pan or non-stick skillet over medium-high heat. Place the meatballs in the pan and cook for 3-4 minutes per side until browned and nearly cooked through.

Step 5. Once browned, generously brush the meatballs with the prepared tare sauce. Continue cooking for another 2 minutes, turning frequently, until the sauce caramelizes into a glossy glaze.

Step 6. Transfer the tsukune to a serving platter. Serve immediately with individual small bowls containing a single raw egg yolk for dipping.

·
Use ground chicken thigh instead of breast for a much juicier and more flavorful meatball.
·
Knead the meat mixture until it develops a sticky texture; this prevents the meatballs from falling apart on the grill.
·
If using bamboo skewers, soak them in water for 30 minutes beforehand to prevent burning.
·
For an extra crunch, you can add finely chopped cartilege (nankotsu) to the meat mixture, which is common in authentic Japanese yakitori shops.

? FAQ

Is it safe to eat the raw egg yolk?

In Japan, eggs are produced under strict regulations for raw consumption. If you are outside Japan, ensure you use pasteurized eggs to minimize the risk of foodborne illness.

Can I cook these on an outdoor grill?

Yes, they are excellent on a charcoal grill. Just ensure the grates are well-oiled so the lean chicken doesn't stick.

What can I substitute for mirin?

You can substitute mirin with dry sherry or white wine mixed with a pinch of sugar, though the flavor profile will slightly change.

Can I make these gluten-free?

Yes, replace the panko with gluten-free breadcrumbs and use tamari instead of standard soy sauce.