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Tsukune meatballs with mushrooms, served with soy sauce
Delicious tsukune meatballs with mushrooms and soy sauce, served with sesame seeds

Tsukune with mushrooms (Chicken meatballs)

Author: Flavelo
Recipes Main Courses
Tsukune is a favourite of Japanese yakitori bars: spicy chicken meatballs, often grilled on skewers. In this version, mushrooms not only add flavour but also act as a 'loosening agent', keeping the lean chicken meat juicy. The secret lies in working the meat thoroughly: it must be mixed until sticky so that it holds together even without egg (although egg is used here for richness).
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Frying pan
  • Mixing bowl

Allergen Information

⚠️ Eggs
⚠️ Soya
⚠️ Cereals containing gluten

Instructions

1 ✓

Finely chop the mushrooms and spring onions. Crush the garlic.

Tip: The finer the mushroom, the better it integrates into the meat and won't force the balls apart during cooking.
2 ✓

In a bowl, mix the minced meat, mushrooms, onion, garlic, egg, half of the soy sauce, and the sugar.

Tip: Knead the mass by hand with circular motions for at least 2-3 minutes until sticky and uniform. This activates the meat proteins (myosin) that hold the meatball together.
3 ✓

With wet hands, form walnut-sized balls or flattened patties from the mixture.

Tip: The layer of water on your hands prevents the fatty meat from sticking to you.
4 ✓

Heat the oil in a pan over medium heat. Put in the meatballs and fry for 3-4 minutes, then flip.

Tip: Do not move them for the first minute; let a crust form, otherwise they will stick.
5 ✓

When almost ready, pour the remaining soy sauce and mirin into the pan. Toss the meatballs in it until the sauce becomes a thick glaze on them.

Tip: The sugar and mirin caramelise in the hot pan, glazing the meatballs. (Maillard reaction + caramelisation)
6 ✓

Sprinkle with sesame seeds when serving.

Recipe FAQ

The balls fall apart when frying.
You didn't mix the meat thoroughly enough, or you added too much moisture. The meat needs to be kneaded until whitish strands appear in it.
It turned out too salty.
Soy sauce concentration varies. Next time use less, or choose low-salt.

Ingredients

  • 400 g Minced chicken (preferably thigh)
  • 150 g Mushrooms (button or shiitake)
  • 2 cloves Garlic
  • 2 stalks Spring onions
  • 1 tbsp Sesame seeds (toasted)
  • 1 Egg
  • 2 tbsp Soy sauce
  • 2 tbsp Mirin (Japanese sweet cooking wine, or 1 tsp sugar + water)
  • 1 tsp Sugar
  • 2 tbsp Oil for frying