Recipe
[Yakitori Pro Shares] Secret Tsukune (Chicken Meatball) Recipe on Iwatani Aburiya
![[Yakitori Pro Shares] Secret Tsukune (Chicken Meatball) Recipe on Iwatani Aburiya](https://img.youtube.com/vi/QJ_XJMwtHUA/hqdefault.jpg)
Ingredients
- 350gcoarsely ground chicken thigh
- 100gminced chicken breast
- 150gfinely chopped onion
- 5glight soy sauce
- Apinch of salt
- 10gginger
- 10ggrated garlic
- 10gHikari Miso
- 10gwhite scallion
- 5shiso leaves
- 10ggarlic chives
- 1egg
- 20gpanko breadcrumbs
- 1/2block tofu (drained)
- Bambooskewers (2 per meatball)
- Tsukunesauce, to taste
About "Yakitori Tsukune (Chicken Meatballs)"
A professional with 28 years of yakitori experience shares his secret tsukune (chicken meatball) recipe using a steamer. Featuring a 3.5:1 golden ratio of chicken thigh to breast, combined with plenty of vegetables and tofu, these meatballs are steamed before grilling to lock in juices and umami. Finished on a home roaster "Aburiya" for a crispy exterior, this is an ultimate gourmet dish.
Introduction to 【野乃鳥】野網厚詞の鳥、まるごと。 →
Tips for Making "Yakitori Tsukune (Chicken Meatballs)"
-
Prep
- Mix salt into the meat first to create stickiness, binding the proteins to lock in the umami.
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Prep
- Add vegetables after seasoning the meat to prevent salt from drawing out their moisture. Chop them right before cooking to preserve their aroma.
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Prep
- The 3.5:1 golden ratio of 350g chicken thigh to 100g chicken breast is the key to deliciousness.
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Heat control
- Steam on high heat for about 10 minutes to create a plump base without losing juices. A microwave steam function can be used as a substitute.
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Grilling
- Since the steamed meatballs are already cooked through, the goal of grilling is simply to make the exterior crispy and fragrant.
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Grilling
- Use two skewers per meatball to prevent spinning, and wrap aluminum foil on the grate edges to keep the skewers from burning.
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Seasoning
- Dip the steamed meatballs into the sauce before grilling to bring out the rich, caramelized aroma of the sauce.
Ingredients for "Yakitori Tsukune (Chicken Meatballs)"
16 items* Tap ingredient names to find on Amazon
How to Make "Yakitori Tsukune (Chicken Meatballs)"
- 1
In a bowl, combine the coarsely ground chicken thigh and minced chicken breast. Add only the salt first and mix well, kneading until sticky.
- 2
Add the light soy sauce, Hikari Miso, grated garlic, and ginger, and mix further to incorporate the seasonings.
- 3
Crack in the egg, add the finely crumbled tofu, and mix thoroughly.
- 4
Add the finely chopped garlic chives, white scallion, onion, and shiso leaves.
- 5
Finally, add the panko breadcrumbs and gently mix everything together.
- 6
Portion the mixture into 50g–55g balls, then shape them into cylinders (tawara shape) using your palms.
- 7
Arrange the shaped meatballs in a preheated steamer with rising steam, and steam on high heat for about 10 minutes.
- 8
Insert two bamboo skewers into each steamed meatball.
- 9
Wrap aluminum foil around the edges of the Aburiya grate (to protect the skewers) and grill the meatballs on both sides until browned.
- 10
Once browned, dip them generously into the secret sauce, grill lightly to caramelize the sauce, and serve.
Food Science
Kneading the meat with only salt first dissolves salt-soluble proteins, creating a mesh structure that locks in moisture and umami. Additionally, combining the inosinate in chicken with the glutamate in miso and onions creates a powerful synergistic umami effect. Finally, grilling over an open flame triggers the Maillard reaction, adding a caramelized, fragrant aroma from the sauce that elevates the overall flavor.
Detailed Commentary on "Yakitori Tsukune (Chicken Meatballs)"
* Content organized by topics from the video.
Pro's Secret: Steaming the Tsukune
Mr. Noami, the representative of "Nonotory" with 28 years of experience in the yakitori industry, shares his secret tsukune (chicken meatball) recipe. While most yakitori restaurants grill raw tsukune directly over charcoal, Mr. Noami's method is unique: he uses a steamer mid-process. Steaming locks in the juices and umami, resulting in an incredibly juicy texture. Today, he introduces a pro recipe adapted for easy home cooking.
Secret Tsukune Ingredients & Golden Ratio
Here are the ingredients for making delicious tsukune. The main meats are 350g of coarsely ground chicken thigh and 100g of minced chicken breast. This "3.5 to 1" ratio is the golden ratio of deliciousness. For vegetables, prepare 150g of finely chopped onion. As seasonings (his "weapons"), he uses 5g of light soy sauce, a pinch of salt, 10g of ginger, 10g of grated garlic, and 10g of Hikari Miso, a personal favorite of Mr. Noami. For binders, combining 10g of white scallion, 5 shiso leaves, 10g of garlic chives, 1 egg, 20g of panko breadcrumbs, and 1/2 block of drained tofu creates an incredibly fluffy texture.
Kneading Technique to Lock in Umami
The first key point is how you knead the meat. After putting the chicken thigh and breast in a bowl, add only the salt first and mix well. Salt is not just for seasoning; it acts as a "binder" that connects the meat fibers. This locks in the umami and creates a sticky texture as you knead. Once the meat is sufficiently sticky, add the light soy sauce, miso, grated garlic, and ginger, and mix further to let the flavors meld. The reason vegetables are not added from the start is to prevent salt from drawing out their moisture, which would ruin the texture.
The Golden Balance of Binders and Veggies
Once the meat is seasoned, add the binders and vegetables. First, crack in a whole egg and add the drained tofu, crumbling it finely with your hands. Mix these well into the meat, then toss in the finely chopped garlic chives, white scallion, onion, and shiso leaves for an aromatic accent. Using freshly chopped vegetables helps preserve their rich aroma. Finally, add panko breadcrumbs to absorb excess moisture and bind everything together, then mix gently. Although the ratio of vegetables to meat is very high, this is the secret to creating an exquisite, crunchy texture.
Shaping and the Crucial Steaming Step
Next, shape the mixture. Portion them into 50g–55g pieces, roll them into balls, and place them on a tray to make final shaping easier. Once portioned, shape them into neat cylinders (tawara shape) using your palms. Now, it's time for the pro technique: steaming. Arrange the tsukune in a preheated steamer with rising steam and steam on high heat for about 10 minutes. If you don't have a large steamer at home, a microwave with a steam function works as a substitute. Steaming creates a plump, tender base while locking in all the meat's umami.
The Joy of Steaming & a Juicy Taste Test
After 10 minutes, opening the steamer lid reveals plump, freshly steamed tsukune enveloped in white steam. The tray collects the rich, juicy meat juices (extract) released during steaming, which can be used as a delicious broth for miso soup or other soups. Mr. Noami takes a bite of a freshly steamed meatball. The flavor is like a "wrapper-less soup dumpling (xiaolongbao)," with the refreshing aroma of shiso and rich meat umami bursting in the mouth. Since they are fully cooked at this stage, the subsequent grilling step only needs to crisp up the exterior.
Grilling to Perfection on the Aburiya
Insert two bamboo skewers into each steamed meatball. Using two skewers prevents the meatballs from spinning when flipped. For grilling, he uses the classic home roaster, "Iwatani Aburiya." Wrapping aluminum foil around the edges of the grate is a clever pro tip to prevent the skewers from burning. Since the meatballs are already cooked through, the goal of grilling is simply to make the surface crispy and fragrant. Once both sides are beautifully browned, dip them generously into the secret sauce, grill briefly to caramelize the sauce, and the ultimate tsukune is complete.
Cheers with the Ultimate Tsukune & Beer Duo
Plate the grilled tsukune and serve with French Dijon mustard if desired. The perfect pairing for this ultimate tsukune is, of course, a cold beer. Mr. Noami and his staff raise a glass with a "Cheers!" to start a blissful evening drink. Tasting the meatballs, the initial steaming process has preserved the moisture of the vegetables, keeping the onions and garlic chives wonderfully crunchy. A touch of mustard enhances the sweetness of the sauce, making it an irresistible match for beer. The video wraps up in a warm atmosphere with a call to subscribe to the channel.
About 【野乃鳥】野網厚詞の鳥、まるごと。
【野乃鳥】野網厚詞の鳥、まるごと。
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