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Meat, East Asian

Tsukune with white rice

Tsukune are Japanese chicken meatballs glazed in a sauce of soy, mirin, and sugar, served over white rice with a raw egg yolk for dipping. This recipe serves 4, takes 35 minutes, is easy to make, and costs €2.60 per serving. The key is kneading the mixture well so it holds together while cooking, and not skipping the egg yolk, which turns every bite creamy.

Tonight, pretty little Japanese chicken meatballs, tsukune, glazed in tare sauce, with an egg yolk for dipping.

Tsukune with white rice
Total time
35 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Tsukune are the chicken meatballs grilled on yakitori stalls in Japan, but here they cook gently in a skillet instead. Panko keeps the mixture tender, ginger and scallions season it without overpowering it, and the tare sauce, that mix of soy, mirin, and sugar, caramelizes on the surface as it glazes the meatballs. The raw egg yolk you crack alongside isn't just for show, it's what turns each bite into something silky and rich.

Kids tend to love this dish because the meatballs are easy to eat with fingers or a fork, no bones or awkward bits to pick around, and the flavor stays mild despite the ginger. You can make it on a busy weeknight without much fuss, but it also works well on a Sunday when you want to cook something different from the usual. Kids who aren't into raw yolk can simply skip that part.

The ingredients

4 people

Butcher

  • Ground chicken 600 g

Fruits and vegetables

  • Grated fresh ginger 1 tbsp
  • Scallions 3

Pantry

  • Panko breadcrumbs 3 tbsp
  • Soy sauceoften in the pantry 5 tbsp
  • Mirin 3 tbsp
  • Sugaroften in the pantry 2 tbsp
  • Oiloften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g

Dairy

  • Eggs 5

Allergens Eggs, Soy, Gluten

The step by step recipe

  1. Mix the ground chicken with the ginger, chopped scallions, panko, 1 egg, and 1 tbsp of soy sauce.

    Knead it for a while until the mixture turns sticky, it holds together better once cooked.

  2. Shape elongated meatballs about the size of a small egg.

    A tablespoon gives you evenly sized meatballs that cook at the same rate.

  3. Cook the rice in salted water, then drain it. 11 min

    Start the rice while you're shaping the meatballs.

  4. Brown the meatballs in the oil for 8 minutes, turning them, over medium heat with the lid on. 8 min

    The lid cooks the center through without drying them out.

  5. Pour the remaining soy sauce, mirin, and sugar into the skillet, let the meatballs glaze, then serve with the rice and a raw egg yolk per plate. 3 min

    Dip each meatball into the yolk like a sauce, that's the Japanese way.

Our tips to get it right

  • Pick ground chicken that isn't too lean, the mixture stays juicier after cooking than with very lean meat.
  • If the mixture feels too soft to shape, add another spoonful of panko rather than overworking it.
  • Let the sauce reduce gently over medium heat at the end, it should coat the meatballs, not turn syrupy.

The variations

  • Swap the ground chicken for a mix of chicken and a little ground pork, for meatballs with more depth of flavor.
  • For a vegetarian version, use crumbled firm tofu with a bit more panko to hold the texture, keeping the same sauce.
  • For kids, shape smaller meatballs that cook faster and serve without the raw egg yolk if preferred.

What to serve it with

  • A vinegared cucumber salad
  • A bowl of miso soup
  • Sesame sautéed vegetables

Storage

Cooked tsukune keep for 2 days in the fridge in a sealed container. They freeze well once cooled, plain, without the sauce. Reheat them in a skillet over low heat with a splash of water so they don't dry out, and cook fresh rice and a fresh egg yolk just before serving.

Questions about this dish

Can you use regular breadcrumbs instead of panko?

Yes, but the texture will be a bit denser. Panko keeps the meatballs lighter because its flakes are larger and absorb less liquid.

Can you shape the meatballs ahead of time?

Yes, you can shape them the day before and keep them raw in the fridge in a sealed container. Cook them just before serving so they stay tender.

Is the raw egg yolk necessary?

No, it's the traditional Japanese way to serve this dish, but you can swap it for a soft boiled egg or skip it entirely. The glazed meatballs still taste good without it.

How do you know the meatballs are fully cooked through?

Cut the largest one in half, the meat should be evenly white with no pink inside. The 8 minute covered cooking time is usually enough for meatballs the size of a small egg.

How long does it take to make tsukune with white rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in tsukune with white rice?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does tsukune with white rice cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, soy, gluten. Always check the labels of the products you buy.

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