TSUKUNE: CHICKEN MEATBALLS

Japanese-style grilled meatball skewers glazed with Foxy Teriyaki.

Tsukune is a succulent Japanese-style chicken meatball that is typically skewered, flame-grilled, and finished with a glossy, sweet-and-savory tare glaze. A beloved staple of izakayas (Japanese pubs) and yakitori shops, these skewers offer a perfect balance of smoky char and tender interior.

While I have yet to experience an authentic izakaya in Japan, I was inspired to master this classic at home using our signature Foxy Teriyaki as a bold alternative to traditional tare glaze. After perfecting the texture through trial and error, I’ve fused Japanese techniques with some Middle Eastern ingredients to create something entirely new: Cape Fear Tsukune. It’s a unique, cross-cultural tribute that brings a taste of global fusion to our local coast.

1 lb. ground chicken thighs

1 cup chopped shallots

2 chopped green onions/scallions

1 minced small carrot

2 tsp minced fresh ginger

2-3 minced garlic cloves

1 large egg

1 tbsp blond miso

1/4 cup plain Greek yogurt

1/2 cup seasoned panko bread crumbs

1/4 cup grated parmesan cheese

2 tbsp sesame oil

1 1/4 tsp sea salt

1/2 tsp black pepper

1/2 tsp smokey paprika

1 tsp MSG

FOXY TERIYAKI for some glazing

TO SERVE

Shichimi (Japanese spice mix)

Kewpie Mayonnaise

In a medium size pan, add 2 tablespoons sesame oil and heat to medium high. Add the chopped shallots and 1/4 teaspoon of sea salt. Cook, stirring occasionally, until the shallots are translucent, about 5 minutes. Once done, transfer to a large bowl to cool down completely. You want it to cool down before adding to meatball mixture so you don’t burn you hands.

Add ground chicken thighs, remaining sea salt, and smokey paprika to the bowl with the shallots. Mixed together until well blended. Add all the remaining ingredients. Mix well with a spoon or your hands until evenly blended. Cover and set mixture in fridge for 1 hour. This will make it firmer and easier to form the meatballs later.

Grab a cookie sheet and add a piece of parchment paper to place the meatballs on when finished forming. Add a little sesame oil to your hands to keep the mixture from sticking. Form into 2 inch balls and place on cookie sheet. Place back in fridge.

At this time, start your charcoal or gas grill. To keep the meatballs from sticking to the grill and falling apart, take 2 bricks and cover with aluminum foil. When it is time to grill, place bricks opposite each other so that there is enough room to place skewers. (See below) If you are willing to risk it and don’t have spare bricks just laying around, grill as usual. I have tried it both ways and haven’t had the best of luck when placing directly on the hot grill.

In a 6 quart pot, add water, enough to cover the meatballs and allow movement. Bring to a boil and slowly add meatballs. Boil until meatballs begin to float, about 5 minutes. Don’t overcrowd. Repeat process until all meatballs are finished. Place meatballs on a cooling rack on or over a cookie sheet.

Once cool enough to handle, gently slide 3 meatballs onto a skewer. No worries if you are short a meatball. It happens. When the grill is ready, place 2-3 skewers on the bricks. Cook and rotate until you have a nice char. Once you reach an internal temp of 165 degrees, glaze the meatballs with Foxy Teriyaki and cook an additional 30 seconds on each side. Remove from grill and place on a plate. Brush the meatballs with some more Foxy Teriyaki, add a little dollop of Japanese mayo, and sprinkle a little shichimi on the meatballs for a little kick. Serve over a bed of coconut jasmine rice. (Optional but worth it)