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  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    8 min.

Serves 4
Prep Time
20 min.
Grilling Time
8 min.

the Ingredients

Tsukune With Tare Sauce 1
  • 2 Welsh Onion (Japanese leek)

For the Tsukune:

  • 250 grams Chicken mince
  • 50 grams Finely diced Onion
  • 1 teaspoon Salt
  • ½ teaspoon ground pepper
  • 1 tablespoon Corn Starch

For the Tare Sauce:

  • 1 tablespoon Sake
  • 5 tablespoons Soy Sauce
  • 1 tablespoon Mirin
  • 3 tablespoons Sugar
  • 1 teaspoon Corn Starch


    In the kitchen:

  • 01 Finely dice the onion and Chop the leek into 2 cm pieces.
  • 02 In a medium sized bowl add all the Tsukune Ingredients and mix together well.
  • 03 Divide the Tsukune mixture into 12 and roll out to make a ball shapes.
  • 04 Skewer the mince balls alternatively with the leeks, press the ball shape to stretch the mince around the skewer. Make 4 skewers, lightly varnish with oil.
  • 05 For the Tare sauce simply combine all the ingredients and stir well.
  • At the barbecue:

  • 01 Prepare the barbecue for direct heat approx. 220°C If using a charcoal barbecue, you need ¾ chimney starter of lit briquettes.
  • 02 Preheat your grill for 10 minutes with the lid closed.
  • 03 Add the Tsukune to the Grill and cook over direct heat for 3 minutes.
  • 04 With a fish slice turn the Tsukune and cook for a further 3 minutes, or until the core temperature reaches 75°C.
  • 05 Glaze with the Tare sauce and serve hot.

Let's Gear Up

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