Ground Chicken Skewers (Tsukune)

Ingredients (makes 7 meatball skewers): 

For Soy Glaze: 

  • 2 Tbsp. soy sauce 
  • 2 Tbsp. mirin (Japanese sweet rice wine) 
  • 2 tsp. sugar 
For Meatball:  

  • 1/2 lb. ground chicken meat 
  • 1/4 cup grated onion 
  • 1/2 tsp. grated fresh ginger
  • 1 tsp. soy sauce 
  • 1/2 tsp. salt 
  • 1/2 tsp. sugar 
  • 2 Tbsp. panko (Japanese bread crumbs) 
  • 1 Tbsp. corn starch  
For Rack: 

  • 1 tsp. vegetable oil  

  • 7 bamboo skewers 

*This recipe was developed for the Fish Roaster (EF-VPC40). Adjustments may be necessary when using other models.


Soak bamboo skewers in water for 10 minutes or more to prevent from burning. 

Make the glaze. In a small sauce pan, add soy sauce, mirin and sugar. Stir and bring to a boil, then simmer for 4 minutes or until reduced to 1/2 of amount. Set aside.

Make the meatballs. In a bowl, combine all meatball ingredients and mix well with a clean hand. 

In a medium sauce pan, boil water (not included in the ingredients list). 

Slightly wet hands to keep meat from sticking to your fingers and divide mixture into 21. Shape each into a 1 inch diameter meatball. Carefully drop into boiling water as you shape them. 

Cook for approximately 1 minute. When meatballs bob to surface, transfer to a plate. 

Add water to the Fish Roaster’s water tray, set rack to the standard height and preheat for 5 minutes.

Thread 3 meatballs to each skewer. Brush half of the glaze on the meatballs. Reserve the remaining glaze. 

Oil the rack with a brush (Be careful of the hot lid and rack.). Place meatball skewers and cook for 10-12 minutes or until surface turns brown.

Plate skewers, brush top with remaining glaze. Serve while hot.