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Tsukune & Teriyaki

Tsukune, or Japanese Chicken Meatballs, is a fun dish commonly served yakitori style (skewered with either a bamboo skewer or metal skewer) but we have adjusted them to be served as a main plated dish!

With a combination of ginger, our smoky-savory Dulse leaf and a pinch of paprika this dish will keep your mouth watering as the smell wafters through your kitchen (trust us, we couldn't stop until we were full). And they are so quick and easy to make that you'll wonder why you haven't made them sooner!

Also a note on Dulse leaf, this seaweed is commonly found in June through September and can be eaten both raw and dried. Some have noted that as the seaweed dries it takes on an almost smoky flavor among the umami notes; due to this the dried Dulse is often used as a flavor enhancement in meats, soups and salads. Truly a delicious addition to any meal.


Teriyaki Sauce:

  • 1 tsp vegetable oil

  • 1/2 tsp minced ginger

  • 1 tsp minced garlic

  • 1/4 cup tamari (can substitute with soy sauce)

  • 1/4 cup cooking sake

  • 1/4 cup mirin

  • 2 Tbls brown sugar

  • 1 tsp white or black sesame seeds


  • 10 ½ ounces ground chicken

  • 2 Tbls Avocado oil (Olive or Vegetable oil can be a substitue)

  • 1 egg

  • 3 green onions, chopped

  • 1/2 carrot, grated

  • 1/4 cup panko bread crumbs, or to taste

  • 2 Tbls red miso paste, or more to taste

  • 1 tsp grated ginger (we would like to not that originally we had much more ginger as seen in the picture.... short answer, don't do that. We learned.)

  • 1 Tbls potato starch

  • 1 1/2 Tbls Dulse Leaf

  • 1 Tbls tamari, or more to taste (can substitute with soy sauce)

  • 1 Tbls cooking sake, or more to taste

  • 1 tsp white sugar, or more to taste

  • 1 tsp ground Hungarian paprika, or more to taste


  • Heat oil in a small pot over low heat.

  • Add 1 tsp ginger and 1 tsp garlic, cook until aromatic and slightly browned, be sure to stir so as not to burn them.

  • Add in 1/4 cup tamari, 1/4 cup sake, 1/4 cup mirin, 2 Tbls brown sugar, and 1 tsp sesame seeds.

  • Simmer until glaze is slightly thickened which takes between 4 to 5 minutes.

  • Take off heat and set aside in a container.

  • In a large mixing bowl combine all of your meatball ingredients; ground chicken, egg, green onions, carrot, bread crumbs, red miso, ginger, potato starch, Dulse leaf, tamari, sake, white sugar, and paprika.

  • Combine well

  • In a pan on medium heat add your 2 Tbls of Avocado oil.

  • Roll ground chicken mixture into balls the size of your palm. Optionally you can flatten them slightly to give them sides which are easier to flip over to.

  • Place meatballs into pan and cook for 3 to 4 minutes until browned, flip and continue grilling until browned on the second side, roughly 2 to 3 more minutes.

  • Using an instant-read thermometer, insert into the center of a meatball, it should read at least 165º degrees F (74º C).

  • Remove from heat and plate with rice.

  • Brush glaze over meatballs, garnish with Dulse flakes and sesame seeds.

  • Enjoy!

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