Chicken Tsukune Patty Teriyaki

We call minced meat made in to balls "tsukune" meaning "to knead into a round shape by hand”. It is one of the most popular items at yakitori restaurants.

Chicken Tsukune Patty Teriyaki
Photographed by Masashi Kuma

Recipe by
Yoshihiro Murata






Calorie count is per serving

Ingredients (Serves 2)

  • [A]

    • 200 g ground chicken
    • 70 g onion (finely chopped)
    • 1 egg yolk
    • 1 tsp potato starch
  • [Sauce]

    • 20 ml soy sauce (1 1/3 tbsp)
    • 20 ml mirin (1 1/3 tbsp)
    • 40 ml sake (2 2/3 tbsp)
  • 4 shishito peppers
  • Sansho pepper, a pinch
  • 2 kinome
  • 1 tbsp vegetable oil



In a bowl, combine the ingredients for [A] and mix together well. Divide into 2 equal portions, and shape each into an oblong patty.


Oil a non-stick frying pan with vegetable oil and heat, then add the patties. Cover and fry over low heat; when the bottoms brown, turn them over.


When the other surfaces have browned, add the shishito peppers, with a slit cut into each. Combine the ingredients for the [sauce], and pour into the frying pan.


Cook down until the sauce begins to take on a glossy sheen, and serve the patties with the shishito peppers. Serve sprinkled with sansho pepper and garnished with kinome.