Japanese Tsukune Turkey Skewers Recipe
Tsukune are Japanese meatballs, usually made with chicken mince. Turkey thigh mince makes a juicier meatball & when glazed with a sweet & salty yakitori tare (sauce) they are the perfect snack to serve with beer - as they do in Japanese izakayas (pubs)
for the tsukune:
for the soy glaze:
Soak the wooden skewers in cold water for at least 30 minutes to prevent them burning. Preheat oven to 200C/180C Fan/Gas 6.
Mix the soy glaze ingredients in a small pan and simmer on a medium heat for 10 minutes until reduced by half. Leave to cool to room temperature.
Meanwhile put the tsukune ingredients in a large bowl. Mix well with clean hands, until everything is evenly distributed. Roll into about 24 mini meatballs. Chill for 30 minutes to firm up.
Add two or three meatballs to each soaked skewer (depending on how big the skewers are), and place onto an oiled tray.
Bake the skewers for 15 minutes, turning and brushing generously with the glaze a couple of times, until cooked through and golden. Scatter with the spring onion to serve.
Recipe as PDF
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