Tsukune - Japanese Chicken Meatballs





Yield 4 servings

Irresistible meatballs with coconut rice and ginger roasted kale. 


Coconut Rice


Tare Sauce



Start with the coconut rice. Rinse the rice well and drain. Add the rice and coconut milk in a rice cooker or in a small saucepan and cook on medium low. Cover partially during cooking.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

While the rice is cooking, start on the meatballs. Dice the mushrooms until they are very small pieces. Cut the scallions into thin rings. Separate the dark greens from the light green and white.

Take half the ground chicken and blend with the mushrooms and the light green and white scallions. Cook until the chicken is browned. Set aside to cool until it is cool enough to handle.

While the chicken is cooling, make the sauce. Add all the ingredients to a saucepan or skillet and cook until it thickens to a syrup. Set aside.

Mix the cooked chicken with the remaining ground chicken and form into meatballs. Place on one half of the baking sheet. Toss the kale with its ingredients, then place on the other half of the baking sheet.

Bake for about 10 - 14 minutes, tossing the kale halfway through.

Coat the meatballs in the sauce. Serve with the rice and kale.

Courses Dinner

Cuisine Japanese

Recipe by A Cookie Named Desire at