Fried Chicken Balls Simmered in Dark Sauce

Tsukuné Agé Ni

Preparation info
  • Makes


    • Difficulty


Appears in
At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

This is an unusually seasoned meatball dish that makes a particularly nice appetizer or hors d’oeuvre, a pleasant change from Swedish meatballs at a buffet. The meatballs can be fried in advance and frozen for up to three weeks. Be sure to let them thaw completely at room temperature, though, before simmering in the dark sauce.


  • ¾ pound ground uncooked chicken
  • ¼ teaspoon ginger juice, extracted from peeled and grated fresh ginger</


In a bowl, season the ground chicken with the ginger juice, bean paste, salt and onion. Mix well, then sprinkle the cornstarch over the soft mixture and let it stand for a few moments before mixing again. Lightly oil your hands to prevent the mixture from sticking to them and form 18–20 little meatba