Welcome to Nippon Spoon!
Today, we’re making halal-friendly tsukune — Japanese chicken meatballs.
Tsukune is a popular yakitori dish made of small chicken meatballs, traditionally grilled and glazed.
There are many variations, but this version uses a classic teriyaki-style sauce.
This recipe is made without mirin or sake, keeping it completely halal-friendly while still rich and flavorful.
Let’s get started!
Halal-Friendly Notes
No Sake or Mirin (Alcohol-Free)
Traditional teriyaki recipes often include sake and mirin.
This recipe skips both to keep it halal-friendly.
Instead, sugar is used for sweetness, and ginger plays an important role to help remove any odor from the chicken.
Soy Sauce Choice
Soy sauce without added alcohol is used in this recipe.
Halal-certified soy sauce is also a good option if available.
Added alcohol-free soy sauce I used is here.
Halal Chicken
Halal-certified chicken is used in this recipe.
Ingredients (Serves 2)
Tsukune
- Halal ground chicken – 250 g (8 oz)
- Onion – 60 g (2 oz)
- Ginger – 1 knob
- Potato starch – 1 tbsp
- Salt – just under 1/4 tsp
- Soy sauce – 2 tsp
- Sugar – 1 tsp
- Cooking oil – as needed
Teriyaki Sauce
- Soy sauce – 1½ tbsp
- Sugar – 2 tsp
Prepare the Ingredients
Coarsely chop the onion.
Make the Tsukune Mixture
Place the ground chicken in a bowl.
Add:
- Salt (just under 1/4 tsp, or a pinch)
- Sugar (1 tsp)
- Soy sauce (2 tsp)
- Grate the ginger directly into the bowl.
- Potato starch (1 tbsp)
- Chopped onion
Mix and knead everything well until evenly combined and sticky.
This step is important for a tender and fluffy texture.
Once the mixture becomes slightly pale and sticky, it’s ready.
Shape the Tsukune
Lightly oil your hands to prevent sticking.
Divide and shape into small balls, then gently flatten.
This recipe makes about 8 pieces.
Make the Teriyaki Sauce
In a small container, combine:
- 1½ tbsp soy sauce
- 2 tsp sugar
Mix well.
If needed, microwave for about 10 seconds to help dissolve the sugar.
Cooking
Heat a pan over medium heat and add a little oil.
Place the tsukune in the pan.
Cook until the bottom turns golden brown.
Flip and Steam
Flip the tsukune after about 3 minutes until the bottom turns golden brown.
Add 2 tablespoons of water and cover with a lid.
Reduce heat to medium-low.
Steam for about 3 minutes.
This keeps the meat tender and prevents it from drying out.
Add the Sauce
Lower the heat to low.
Add the teriyaki sauce.
Since this sauce contains no mirin or sake, it reduces quickly, so work quickly.
Spoon the sauce over the meatballs as it thickens.
When the bubbles become larger and the sauce lightly thickens, it’s done.
Serve and Enjoy
Transfer to a plate and serve.
Juicy chicken meatballs with crunchy onion, fresh ginger, and a rich teriyaki glaze.
Perfect with rice.
Enjoy!
Watch How to Make It
This video shows how to make halal-friendly tsukune step by step.
A quick peek at today’s halal Japanese dish