Tsukune (Japanese Chicken Meatballs)
This is one of those foods that come in many different variations in Japan. They are served primarily on a stick but you can get them in soups, bentos, as a main dish, etc. It became a family favorite almost instantly (it needed some tweaks at first). I'm giving you my dinner recipe here, which I usually serve on a bed of Japanese rice with a side salad or sauteed enoki mushrooms.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
Substitute dark soy sauce for the tamari in the sauce if desired. Replace the brown sugar with white sugar if desired. Add potato or corn starch to the glaze to thicken it if you like.
Substitute cornstarch for the potato starch if desired. Substitute red pepper flakes for the paprika if preferred.
Refrigerate meatball mixture for 2 hours to allow it to thicken if you like.
Cook in a grill pan or skillet instead of grilling outdoors if preferred.