Teriyaki Tsukune (Chicken Meatballs)

Teriyaki Tsukune (Chicken Meatballs)

A great side dish or snack, enjoy covered in chopped green onion and dipped in egg yolk (optional).

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1/2 Tbsp


(A)Chicken Meatballs

225 g (8 oz./ 6 meatballs)

10 cm (4 in.) portion


1/4 tsp

a dash


1 & 1/2 Tbsp

1 Tbsp

1/2 tsp

  • This recipe uses ingredients for raw or semi-cooked consumption.
    To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.


  1. Place the (A) ingredients into a bowl.
  2. Knead and mix together well with your hands until the mixture turns whitish in color.
  3. Divide into 6 portions, and shape each into small oval-shaped balls to prepare the meatballs. Dividing the meat mixture into 2 portions and then dividing each of these portions into 3 portions each makes this task easier.
  4. Combine the (B) ingredients in a dish.
  5. Heat the vegetable oil in a fry pan over medium heat, arrange the meatballs inside and cook on both sides for 4 to 5 minutes until cooked through. Add in (B) and thoroughly coat each meatball.
  6. Place the meatballs onto a dish, generously sprinkle on the green onions and serve with an egg yolk in a separate dish on the side if desired.
  • Recipe Misa Enomoto
  • Photo Jun Takasugi

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