Tsukune W/Yuzu Sauce (Yakitori Style Japanese Meatballs) Recipe

Name: Tsukune W/Yuzu Sauce (Yakitori Style Japanese Meatballs)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs chicken thigh meat, ground; 1 14 lbs pork, ground; 10 ounces beef, ground; 5 ounces panko Japanese-style bread crumbs (kikkoman brand is recommended); ⅓ cup sake; ⅓ cup tamari soy sauce; ⅓ cup green onion, chopped; 3 shiitake mushroom caps, dried, soaked, stemmed and minced; 2 ½ tablespoons ginger juice; 2 ½ tablespoons mirin; 1 tablespoon shiso leaves or 1 tablespoon basil leaves, chopped; 2 ½ teaspoons salt; 2 ½ teaspoons sugar; 1 ¼ teaspoons red pepper seasoning (Ichimi, Japanese red pepper); 1 kombu seaweed (4-inch x 6-inch); 1 gln water; 24 bamboo skewers (6 inch long); 1 ½ cups soy sauce (kikkoman is recommended); 1 ½ cups mirin; ¾ cup sake; ¾ cup sugar; 1 ½ tablespoons yuzu juice or 1 ½ tablespoons tangerine juice

Servings: persons

2 12 lbs chicken thigh meat, ground
1 14 lbs pork, ground
10 ounces beef, ground
5 ounces panko Japanese-style bread crumbs (kikkoman brand is recommended)
⅓ cup sake
⅓ cup tamari soy sauce
⅓ cup green onion, chopped
3 shiitake mushroom caps, dried, soaked, stemmed and minced
2 ½ tablespoons ginger juice
2 ½ tablespoons mirin
1 tablespoon shiso leaves or 1 tablespoon basil leaves, chopped
2 ½ teaspoons salt
2 ½ teaspoons sugar
1 ¼ teaspoons red pepper seasoning (Ichimi, Japanese red pepper)
1 kombu seaweed (4-inch x 6-inch)
1 gln water
24 bamboo skewers (6 inch long)
1 ½ cups soy sauce (kikkoman is recommended)
1 ½ cups mirin
¾ cup sake
¾ cup sugar
1 ½ tablespoons yuzu juice or 1 ½ tablespoons tangerine juice

1
In a large bowl, mix together chicken, pork, beef, panko, sake, soy sauce, green onion, shiitakes, ginger juice, mirin, shiso, salt, sugar, and ichimi, being careful not to overwork.
2
Form into 72 (1-ounce) meatballs.
3
Refrigerate.
4
In large pot, combine kombu and water.
5
Bring to just below a simmer; remove kombu.
6
Bring to a simmer; add half of the meatballs.
7
Simmer 8 to 10 minutes, or until cooked through.
8
Remove with slotted spoon.
9
Poach remaining meatballs the same way.
10
Cool.
11
When ready to assemble, thread 3 meatballs onto each skewer.
12
Refrigerate until needed.
13
In a saucepan, bring soy sauce, mirin, sake, and sugar to a boil; reduce heat and simmer until thickened.
14
Remove from heat; stir in yuzu juice.
15
Over charcoal, grill several skewers, turning frequently, about 5 minutes or until lightly browned.
16
Brush with 1 tablespoon yuzu sauce for each skewer.
17
Serve with 1 1/2 tablespoons sauce per skewer on the side.

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 12 lbs chicken thigh meat, ground, 1 14 lbs pork, ground, 10 ounces beef, ground, 5 ounces panko Japanese-style bread crumbs (kikkoman brand is recommended), and more.

Yes, Tsukune W/Yuzu Sauce (Yakitori Style Japanese Meatballs) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tsukune W/Yuzu Sauce (Yakitori Style Japanese Meatballs)

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