Tsukune
Chicken, White Miso, Brown Butter, Tare Sauce
Chefs Arrel Pluviose and Roberto Small of Yakitori Yatai | Coral Gabels, FL
Adapted by StarChefs | May 2025 | Photo: Will Blunt
INGREDIENTS
Chicken:
1 whole chicken, deboned
2 bunches scallions
4 eggs, whisked
Seasoned White Miso:
2 tablespoons white miso
1 tablespoons of paprika
1 tablespoons lemon-pepper seasoning
1 teaspoon citric acid powder
To Assemble and Serve:
8 ounces panko breadcrumbs
Melted brown butter
Tare sauce
METHOD
For the Chicken:
Prepare, assemble, and chill a meat grinder. Pass chicken through grinder. Transfer ground chicken to a mixing bowl and set aside. Pass scallions through grinder and add to the bowl with chicken. Fold in eggs. Pass mixture through grinder until desired consistency is achieved. Set aside.
For the Seasoned White Miso:
In a mixing bowl, whisk to miso, paprika, lemon-pepper seasoning, and citric acid. Set aside.
To Assemble and Serve:
Prepare and heat a binchotan charcoal grill. In a mixing bowl, combine Chicken, Seasoned White Miso, and panko breadcrumbs. Mix until well combined. Form mixture into evenly-sized meatballs. Transfer meatballs to a steamer basket and steamed until cooked through. Let cool. Skewer and grill until evenly charred. Brush with brown butter. Serve with ramekin tare sauce.
