Chicken Tsukune Teriyaki

At yakitori restaurants, you order the skewers with salt or tare (sauce) seasoning. But tsukune, chicken meat balls, usually come with teriyaki seasoning.

Chicken Tsukune Teriyaki
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba







Calorie count is per serving

Ingredients (Serves 2)

  • 200 g ground chicken
  • [A]

    • 3 tbsp naga-negi long onion (finely chopped)
    • 2 tbsp water
    • 1 tbsp sake
    • 1/2 tbsp potato starch
    • 1/2 tsp ginger juice
    • 1/2 tsp soy sauce
  • [B]

    • 2 tbsp mirin
    • 1 1/2 tbsp soy sauce
  • 6 shishito peppers
  • Wasabi, to taste
  • 1/2 tbsp vegetable oil



In a bowl, combine the ground chicken with the ingredients from [A] and mix together thoroughly by hand. Divide into four equal portions, then, using a lightly moistened hand, shape each portion into an oblong patty (or other desired shape).


Oil a frying pan with 1/2 tbsp of vegetable oil, then preheat over medium heat and add the shaped chicken patties. Add the shishito peppers around the edges of the frying pan and cook for about 2 min, then turn over and cook for an additional 2 min and remove the shishito peppers. Cover and steam-fry over low heat for 2-3 min.


Remove from heat and add the ingredients from [B]. Heat over low heat and cook down, spooning the sauce over the chicken patties. When the sauce begins to take on a glossy sheen, remove from heat and serve with the remaining sauce from the frying pan poured over top. Garnished with the shishito peppers on the side, and top the chicken patties with wasabi.