Chicken, miso and ginger tsukune (meatballs) with a sticky ponzu sauce Recipe

A popular bar snack in Japan these minced chicken patties make an easy starter or a great addition to your BBQ repertoire!

  • Preparation
  • Cooking time
  • Rest time
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(2 votes) 0.9/5

Les ingrédients

Pour people
  • For the meat
  • Chicken thigh(s) : 9 whole
  • Fresh ginger : 50 g
  • Yutaka white miso paste : 30 g
  • Toasted sesame seeds : 30 g
  • Spring onion(s) : 8 whole
  • Fine ground white pepper : 10 g
  • For the sauce
  • Soy sauce : 120 ml
  • Yuzu juice : 30 ml
  • Mirin : 80 ml
  • Rice wine vinegar : 10 ml
  • Coriander seeds : 1 Tsp
  • Dashi : 5 g
  • Water : 30 ml



    Make the sauce first for this recipe as you need some for the marinade.

    If you can buy the chicken thighs already minced great, if you cant de-bone them, remove the skin, roughly dice and then pulse in a food processor, don't over puree the meat as it needs texture.
    Peel the ginger, grate on a micro plane. Top and tail the spring onion and thinly slice.
    Mix all of the ingredients and two tablespoons of ponzu together in a bowl and chill in the fridge for 20/30 minutes to firm the mix up. When ready form the mix into equal amounts and either form them into patties or onto a BBQ skewer.

    Cook on a hot grill and glaze with a brush of the ponzu as they cook. Cook each until firm to the touch, it should take only around 5 minutes depending on how fat you make them, if unsure finish the cooking in the oven or turn the grill heat right down and cook for longer


    Bring the mirin, water and dashi to the boil in a small saucepan, cook for two minutes to reduce the alcohol and remove from the heat. Add the rest of the ingredients, stir well and chill till needed.

Chef's tip

«Try and buy minced thigh for this dish as breast tends to get dry and tough quickly. Make lots of ponzu and keep it in the fridge, it will last for weeks if kept properly.»

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