Past Recipes
Japanese Chicken Tsukune

Japanese Chicken Tsukune with Coconut Rice and Chinese Broccoli

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After returning from a trip to Japan, Chef Elana was inspired to recreate her delicious memories in new Plated dishes. These tender chicken meatballs called tsukune are flavored with miso, soy, and scallion, then coated with a satisfyingly sticky glaze of soy, mirin, and brown sugar. Aromatic coconut rice and sautéed Chinese broccoli complete this sensational dinner. 

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 770
  • Protein 38g
  • Total Carb 70g
  • Total Fat 36g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • shichimi togarashi
    • 1 teaspoon
    • shichimi togarashi
  • 13.5-ounce can lite coconut milk
    • 1
    • 13.5-ounce can lite coconut milk
  • ginger
    • 1/4 ounce
    • ginger
  • gluten-free soy sauce
    • 1/4 cup
    • gluten-free soy sauce
  • miso paste
    • 1 tablespoon
    • miso paste
  • ground chicken
    • 12 ounces
    • ground chicken
  • jasmine rice
    • 3/4 cup
    • jasmine rice
  • scallions
    • 2
    • scallions
  • sesame oil
    • 2 tablespoons
    • sesame oil
  • mirin
    • 1 tablespoon
    • mirin
  • dark brown sugar
    • 1 teaspoon
    • dark brown sugar
  • Chinese broccoli
    • 6 ounces
    • Chinese broccoli

What You’ll Need

  • black pepper
  • kosher salt
  • 6" small pot with lid
  • aluminum foil
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Cook Coconut Rice

    Cook Coconut Rice

    Preheat oven to 450°F. Open coconut milk can and pour into a small pot. Add rice and ¼ teaspoon salt, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until liquid is fully absorbed, 15-17 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, rinse scallions, trim and disard roots, and thinly slice, keeping whites and light greens separate from dark greens. Rinse Chinese broccoli. Trim and discard bottom 1 inch of stems, then cut broccoli crosswise into ½-inch pieces. Trim and discard skin of ginger and mince. Line a baking sheet with foil and set aside until Step 4.

  3. Brown Chicken

    Brown Chicken

    Heat half of sesame oil in a medium pan over medium-high heat. When oil is shimmering, add scallion whites and light greens and half of chicken (reserve remaining chicken for Step 4). Cook, breaking up meat, until browned, about 5 minutes. Remove pan from heat. Transfer cooked chicken to a large bowl and set aside to cool. Wipe pan clean and reserve for cooking glaze in Step 5.

  4. Prepare Broccoli and Tsukune

    Prepare Broccoli and Tsukune

    On 1 half of prepared baking sheet, toss Chinese broccoli with ginger, remaining sesame oil, ¼ teaspoon salt, and pepper. Arrange in a single layer. Add miso and 1 tablespoon soy sauce to large bowl with cooked chicken. Add reserved chicken. Using your hands, mix well, then divide and form into 10 equal balls, about 1 inch thick. Arrange in a single layer on other half of sheet with broccoli.

  5. Cook Soy Glaze

    Cook Soy Glaze

    Transfer baking sheet to oven and roast until broccoli is beginning to brown and tsukune are golden and cooked through, 9-10 minutes. Meanwhile, in pan from chicken, combine mirin, brown sugar, and remaining soy sauce, and place over medium heat. Simmer, stirring, until thickened, 3-4 minutes (your glaze should start to resemble maple syrup). Remove pan from heat until tsukune have finished cooking.

  6. Plate Chicken Tsukune

    Plate Chicken Tsukune

    Transfer cooked tsukune to pan with soy glaze, still off heat, and turn to coat. Serve Chinese broccoli and chicken tsukune over coconut rice. Sprinkle over shichimi togarashi (it's a slightly spicy Japanese chile blend, so only use as much as desired). Garnish with scallion dark greens and dig in!

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