Japanese Chicken Meatball Skewers - Tsukune LowCarbingAsian Cover
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Japanese Chicken Meatball Skewers - Tsukune

The BEST Asian Low-Carb/Keto recipe for Japanese Chicken Meatball Skewers - Tsukune. Enjoy this delicious traditional Japanese festival food at only ~1g Net Carb/Skewer. Step by step directions with pictures makes this recipe quick and easy.
Course Main Course
Cuisine Japanese
Keyword keto chicken meatball, keto japanese bbq chicken, keto yakitori, low carb chicken meatball, low carb japanese bbq chicken, low carb yakitori
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 Skewers

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 Swerve/Monkfruit
  • 1/2 Cup Bonito Flakes
  • 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, Swerve/Monkfruit, 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.

Video