This recipe is the second entry to our yakitori series and happens to be one of my personal favorites – Japanese Chicken Meatball Skewers – Tsukune!!
Now, I’m not sure how the weather is for everyone else, but for us, spring decided to make its grand entrance just as we made these recipes!
The temperature went from the 60’s to almost the high 70′ in a couple of days and introduced a perfect time to fire up that grill and present today’s recipe!
Chicken meatball/tsukune is considered another ‘main’ yakitori and utilizes the same marinade as the Negima Yakitori. Although they both do use the same sauce, they taste very different due to the way they’re prepared.
The tsukune, being a meatball, is much more ‘fluffy’ compared to the Negima Yakitori are packed with flavors of semi-sweet garlic soy sauce and charred BBQ!
And to prepare this one does take a little more leg work, but nothing too complicated especially if you’re making a large batch of the yakitori sauce already.
The chicken meatball/tsukune is simply combining all the ingredients into a mixing bowl, mixing it all together and forming the meatballs. After that, we just skewer them and throw them on the BBQ. We recommend basting with yakitori sauce while BBQing and also reserving some of the sauce to drizzle on before final serving.
Just make sure you separate the 2 sauces before any basting to avoid any kind of cross contamination, especially since we’re dealing with chicken!
So if you decide to give this recipe a try, we’d recommend making it together with Negima Yakitori and having yourself a yakitori BBQ party!!
This dish is low-carb/keto friendly at ~1g carbs per skewer and if you are looking to make this your main meal, I would say 3-4 skewers would fill a person up.
Now, let’s get cooking!
Prepping Time 10M
Cooking Time 15M
Total Time 25M
Net Carb/Skewer ~1g
Serving 3-4 Skewers
Ingredients
Chicken Meatball
- 1 lbs Ground Chicken
- 1 tbsp Sesame Oil
- 1 Garlic Clove
- 1 tsp Miso
- 2 Stalk Green Onions
- 1/8 tsp Salt
- 1 tbsp Japanese Sake
- 1 oz Unflavored Pork Rinds (2 tbsp if using Pork Panko)
- 3-4 Wooden Skewers
- 1/4 tsp Toasted Sesame Seed (optional)
Marinade
- 3 tbsp Soy Sauce
- 4 1/2 tbsp Japanese Sake
- 1 1/2 tbsp Water
- 2 tbsp Monkfruit Erythritol Blend
- 1/2 Cup Bonito Flakes (can sub with 1/8 tsp of hondashi)
- 1 Garlic Clove
Directions
1) Gather all the ingredients.
2) Soak wooden skewers in water for at least 10 minutes.
3) Finely dice garlic and set aside.
4) In a stove top pot, add all the ingredients for the marinate – Soy Sauce, Japanese Sake, Water, Monkfruit Erythritol Blend, Bonito Flakes, and half of the diced garlic – and bring to boil. Once boiling, reduce to simmer heat and let sauce reduce for 7-10 minutes or until slightly reduced. Once reduced, strain sauce with strainer and make sure to squeeze/press any excess sauce from the bonito flakes. Split marinate into 2 bowls – 1 bowl holding 3/4 as basting sauce and the other about 1/4 as reserve sauce. Note – if you are making more sauce, it will take longer to reduce.
5) While waiting for the sauce to reduce, finely chop green onions and set aside.
6) Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You should have around 2 tbsp worth. You can also use your hands to crush the pork rinds if you don’t have a food processor. Note – Skip this step if you are using Pork Panko.
7) In a large mixing bowl, combine ingredients for Chicken Meatball – ground chicken, Sesame Oil, remaining diced garlic, Miso, chopped green onions, salt, Japanese sake, Unflavored Pork Rinds and mix well.
8) Take about 2 tbsp of chicken/tsukune meatball mix, throw the mix from one hand to another while using the palm of your hands to form a ball about the size of a ping pong ball. Take the meatball and place onto skewer. Take note the meatball mix is very fragile prior to being cooked, so handle with care. Each skewer should hold about 4-5 meatballs. Set on holding plate.
9) Preheat grill to 350F. Once grill is preheated, reduce heat to medium-low and place skewers on the grill. Using a basting brush, generously brush marinade on each skewer from bowl with 3/4 the sauce and close lid. Rotate skewers every 2 minutes basting on each rotation keeping covered until done, should take around 12-15 minutes or once internal temp reaches 165F. Mix sauce from reserve bowl and drizzle before serving along with sprinkle of optional Toasted Sesame Seed.
10) Optional Oven Instructions – if you don’t own a BBQ grill or located in an area where grilling is not possible, here are alternative oven instructions. Preheat oven to 500F. Place skewers on a baking rack in center of oven and generous brush marinade on each skewer from bowl with 3/4 the sauce. Rotate every 4-5 minutes basting on each rotation and continue until done – should take around 10-14 minutes or once internal temp reaches 165F. Mix sauce from reserve bowl and drizzle before serving along with sprinkle of optional Toasted Sesame Seed.
Hope you enjoy your low-carb/keto Japanese Chicken Meatball Skewers – Tsukune!
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Japanese Chicken Meatball Skewers - Tsukune
Ingredients
Chicken Meatball
- 1 lbs Ground Chicken
- 1 tbsp Sesame Oil
- 1 Clove Garlic
- 1 tsp Miso
- 2 Stalk Green Onions
- 1/8 tsp Salt
- 1 tbsp Japanese Sake
- 1 oz Unflavored Pork Rinds 2 tbsp if using Pork Panko
- 3-4 Pieces Wooden Skewers
- 1/4 tsp Toasted Sesame Seed optional
Marinade
- 3 tbsp Soy Sauce
- 4 1/2 tbsp Japanese Sake
- 1 1/2 tbsp Water
- 2 tbsp Monkfruit Erythritol Blend
- 1/2 Cup Bonito Flakes can sub with 1/8 tsp of hondashi
- 1 Clove Garlic
Instructions
- Gather all the ingredients.
- Soak wooden skewers in water for at least 10 minutes.
- Finely dice garlic and set aside.
- In a stove top pot, add all the ingredients for the marinate - Soy Sauce, Japanese Sake, Water, Monkfruit Erythritol Blend, Bonito Flakes, and half of the diced garlic - and bring to boil. Once boiling, reduce to simmer heat and let sauce reduce for 7-10 minutes or until slightly reduced. Once reduced, strain sauce with strainer and make sure to squeeze/press any excess sauce from the bonito flakes. Split marinate into 2 bowls - 1 bowl holding 3/4 as basting sauce and the other about 1/4 as reserve sauce. Note - if you are making more sauce, it will take longer to reduce.
- While waiting for the sauce to reduce, finely chop green onions and set aside.
- Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You should have around 2 tbsp worth. You can also use your hands to crush the pork rinds if you don’t have a foodprocessor. Note – Skip this step if you are using Pork Panko.
- In a large mixing bowl, combine ingredients for Chicken Meatball - ground chicken, Sesame Oil, remaining diced garlic, Miso, chopped green onions, salt, Japanese Sake, crushed pork rinds and mix well.
- Take about 2 tbsp of chicken/tsukune meatball mix, throw the mix from one hand to another while using the palm of your hands to form a ball about the size of a ping pong ball. Take the meatball and place onto skewer. Take note the meatball mix is very fragile prior to being cooked, so handle with care. Each skewer should hold about 4-5 meatballs. Set on holding plate.
- Preheat grill to 350F. Once grill is preheated, reduce heat to medium-low and place skewers on the grill. Using a basting brush, generously brush marinade on each skewer from bowl with 3/4 the sauce and close lid. Rotate skewers every 2 minutes basting on each rotation keeping covered until done, should take around 12-15 minutes or once internal temp reaches 165F. Mix sauce from reserve bowl and drizzle before serving along with sprinkle of optional Toasted Sesame Seed.
- Optional Oven Instructions - if you don't own a BBQ grill or located in an area where grilling is not possible, here are alternative oven instructions. Preheat oven to 500F. Place skewers on a baking rack in center of oven and generous brush marinade on each skewer from bowl with 3/4 the sauce. Rotate every 4-5 minutes basting on each rotation and continue until done - should take around 10-14 minutes or once internal temp reaches 165F. Mix sauce from reserve bowl and drizzle before serving along with sprinkle of optional Toasted Sesame Seed.
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Nutrition
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