Yakitori Recipes: Tsukune 6


My friend Island Vittles has decided to start a series on that worldwide known Japanese specialty that is “Yakitori/焼き鳥/”Grilled Chicken”.
I hope that this series of postings on various basic recipes will help her and all other foodies interested in that simple, healthy and so delicious delicacy!

This is a new recipe for Tsukune, the 6th one!


-Japanese sake: 1 tablespoon
-Japanese sweet sake/mirin: 1 tablespoon
-White wine: 2 tablespoons
-Light soy sauce: 7 tablespoons
-Thick soy sauce (tamari shoyu): 1/2 teaspoon
-Brown sugar: 7 tablespoons
-Black pepper: as appropriate
-Garlic: 3g (grated)


-In a small pan, pour the japanese sake, Japanese sweet sake/mirin, and white wine. Cook on a low fire to allow the alcohol disappear.

-Add the soy sauce, thick soy sauce, brown sugar, black pepper and garlic.

-Cook over a strong fire. As soon as bubbles appear, switch off fire.


-Chicken breast: 218 g (skin included)
-Chicken leg: 206 g (skin included)
-Salt: 2 g
-Sugar: 1/2 teaspoon
-Soy sauce: 2 teaspoons
-Black pepper: as appropriate
-Egg: 1 large
-Large shiso leaves: 2 (finely choppd)
-Sesame oil: 2 teaspoons


-Take the skin off all chicken. Cut into small enough pieces and heat in microwave for 1 minute. This will enable you to process it as a food processor cannot work with raw chicken skin. The skin has to go into the recipe for greater taste!

-Frirst drop the skins into the food processor and turn until skin has been cut into fine pieces.
-Drop in the breast meat cut into pieces and turn until the meat turns white.
-Finally drop in the leg meat cut into pieces and turn.

-This is how it should look once processed.
-Transfer the whole minced chicken into a bowl.
-Add the salt, sugar, soy sauce, black pepper, egg, shiso leaves, sesame oil and mix well.

Taht is how it should look before you shape the tsukune!

-As the tsukune/patties will be toosoft to skewer, first fry them in a non-stick pan to ensure their outside is solid enough before you pass skewers through them!

-Grill them over a low fire.
Dip (or baste with) the tuskune in sauce/tare at least three times halfway. Everytime turn them over as one side has become dry.

I like them served with a fresh egg yolk for further seasoning!

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento. Island Vittles

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sake, shochu and sushi


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