Chicken Meatballs


Preparation info

  • Difficulty


  • Serves


Appears in

Tokyo Cult Recipes

Tokyo Cult Recipes

By Maori Murota

Published 2015

  • About
15 Mins Preparation Time
10 Mins Cooking Time


  • 400 g (14 oz) minced (ground) chicken
  • 2 spring onions (scallions), finely chopped
  • 2 cm (¾ in) ginger, grated
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sesame oil
  • egg
  • 1 teaspoon cornflour (cornstarch)
  • sunflower oil, for frying


  • tablespoons soy sauce
  • tablespoons mirin
  • 1 tablespoon sugar
  • 1 tablespoon oyster sauce
  • 1 garlic clove, bruised


Combine all the sauce ingredients and set aside. Place the chicken, spring onion and ginger in a large bowl and knead them together well until the mixture is smooth and even. Add the rest of the ingredients except the oil and mix well. Roll into small balls about 2 cm (¾ in) in diameter if you want to make yakitori skewers, or shape into larger balls about 4–5 cm (1½–2 in) in diameter, as in the photo. Heat a 2 cm (¾ in) depth of oil in a frying pan. Add the meatballs and cook on a medium heat until browned, then turn, cover and leave to cook right through to the centre. Add the sauce to the frying pan and cook on a high heat until smooth and thick. Coat the meatballs in the sauce, turning them over in the frying pan (be careful, as the sauce can burn quite quickly). Remove the garlic. Serve immediately.

— I love to serve tsukune with an egg yolk per person to make a sauce. As it is eaten raw, make sure it is ultra-fresh.