Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as フライパンと割り箸で☆鶏つくねの照り焼き

Skillet Teriyaki Chicken Tsukune with Chopsticks

Name: Skillet Teriyaki Chicken Tsukune with Chopsticks
Yield: Makes 6 small skewers
Ingredients: 7 oz ground chicken (200g); 1/4 onion; 1 small amount of green onion (optional); 1 tablespoon sake; 1 teaspoon soy sauce; 1 pinch salt; 1 little ginger paste; 1 tablespoon potato starch; 2 tablespoons soy sauce; 1 tablespoon sugar; 2 tablespoons mirin; as needed Vegetable oil,; 1 tablespoon sake

まゆpiyo @cook_40119432

Steamed and pan-fried for a juicy, tender finish. Great for dinner, lunchboxes, or as a snack with drinks! This recipe was created because my husband doesn't drink, so we don't go to yakitori restaurants—but I still wanted to enjoy yakitori at home.

まゆpiyo @cook_40119432

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Ingredients

Makes 6 small skewers

For the mixture
7 ozground chicken (200g)
1/4onion
1small amount of green onion (optional)
1 tablespoonsake
1 teaspoonsoy sauce
1 pinchsalt
1little ginger paste
1 tablespoonpotato starch
For the sauce
2 tablespoonssoy sauce
1 tablespoonsugar
2 tablespoonsmirin
as neededVegetable oil,
1 tablespoonsake

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Steps

1

Finely chop the onion and slice the green onion thinly.
2

In a bowl, combine all the mixture ingredients and mix well by hand until sticky.
3

Divide the mixture into 6 portions. Shape each around a halved disposable chopstick, pressing firmly. (Wet your hands or oil them to make shaping easier.)
4

Heat vegetable oil in a skillet over medium heat. Add the skewers and roll them with chopsticks to brown all sides. Sprinkle with sake, cover, and steam over low heat for 3 minutes.
5

Add the sauce ingredients to the skillet. Gently shake the pan to coat the skewers and simmer until the sauce thickens and becomes glossy.
6

For lunchboxes, shape into small rounds and cook the same way. They taste great even when cold. Try adding sautéed bell peppers on the side.
7

Thanks to Chimu-ki for sharing a version with enoki mushrooms and bean sprouts! Much appreciated.
8

Thank you to Mauriko for a wonderful version with asparagus added!
9

Thanks to Ayumunmunruka for making a version with eggplant slices—so creative!
10

Thank you to Nao Nao for sharing a version with bean sprouts and enoki mushrooms! Looks delicious.
11

Thanks to Renna's mom for sharing a beautiful round version—looks so tasty!
12

Thank you to Cherokee G for the great idea of adding cheese and skewering after cooking. I really appreciate it!
13

Thanks to Nenesumi for using this recipe in a udon burger! I'm so happy and it looks amazing.

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Cooksnaps

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まゆpiyo @cook_40119432

Published in the US on September 03, 2025 14:01

食べることも作ることも大好き！特にパン好き♡夫とワタシとポメラニアンの2＋1人家族。関西在住の元気な40代。簡単にできる美味しいメニューをクックで探すのが好き☆料理、パン・お菓子作りを日々楽しんでます♬モットーは美味しいモノ食べた分運動して汗かくこと。笑って楽しく過ごすこと(*^^*)ゆっくりなペースでレシピアップ、つくれぽ楽しんでますので、どうぞよろしくお願いしますm(_ _)m

Keywords

Teriyaki Onion Welsh Onion Vege Sake Ginger Ground Chicken Potato Soy

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