Ready for a sùmmer cookoùt?  I highly recommend giving this Tsùkùne recipe a try. Drizzled with sweet soy saùce, these Japanese chicken meatball skewers are absolùtely delicioùs. They are best on the grill bùt yoù can bake them in the oven too.



  • 1 lb groùnd chicken
  • 1 Tbsp sesame oil
  • 1 Tbsp miso (I ùse awase miso, which is a combination of red and white miso)
  • 10 Shiso leaves 
  • 4 green onions/scallions
  • kosher/sea salt (I ùse Diamond Crystal; Ùse half for table salt)
  • ½ cùp Yakitori Tare

  • Shichimi Togarashi (Japanese seven spice) (optional, for spicy taste)


Gather all the ingredients.

Soak the bamboo skewers in water for 30 minùtes.

Pile and roll ùp the shiso leaves, then cùt into thin jùlienne slices. Cùt the scallion into thin slices.

Heat a non-stick frying pan over mediùm heat. When it’s hot, add ⅓ of groùnd chicken and break it ùp into small pieces ùsing a wooden spatùla. Cook ùntil no longer pink and transfer to a plate to let it cool.

Combine the cooked chicken and ùncooked chicken in a large bowl and mix well with rùbber spatùla.

Add sesame oil and miso and mix well.

Add the scallions and shiso leaves and combine well with silicone spatùla.

Now with yoùr hand, knead 30 times clockwise. Then knead coùnterclockwise 30 times. The meat will become more pale in color and sticky. This part is very important for the meat to stay on stick so please do not skip this step.

Grease the grill rack with brùsh. I ùse a roasting pan and rack as it can sùpport the skewers very well while the excess oil drips down to the bottom of roasting pan when cooking.

Lightly coat yoùr hands with sesame oil to prevent the meat from sticking. Scoop a handfùl of the chicken mixtùre (1 ½ scoop for my hand ùsing an OXO cookie scoop) and form into a roùnd patty.

Toss the meat to left and right hands to release the air pockets and gently sqùeeze to form the meat into a long oval patty, aboùt 3-4 inches in length. Insert the skewer on the prepared wire rack.

Lightly sprinkle salt over the chicken skewers.

Pùt alùminùm foil aroùnd the skewers to prevent them from bùrning.

Preheat the oven to High Broil (550F) for 5 minùtes. Boil in the middle rack, for 6 minùtes. Then flip the skewers over and broil more for 4 minùtes.

When both sides are cooked, brùsh the yakitori saùce on the meat and broil for another 30 seconds.Transfer the skewers to a serving plate and brùsh the extra saùce on the meat. Serve with Shichimi Togarashi.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!