Fluffy Chicken Tsukune Patties with Tofu

Fluffy Chicken Tsukune Patties with Tofu

This is a recipe for soft and fluffy tsukune with tofu. The sweet and spicy sauce goes really well with the chicken! These stay soft even when cold so they're great to pack for lunch.

Ingredients: 8 tsukune patties

Minced chicken (breast, thigh, etc.)
200 g
Japanese leek
1/2 stalk
King oyster mushrooms
Silken tofu
150 g
Sesame oil
1 tablespoon
● Ginger (grated)
1 knob
● Sake
1 teaspoon
● Katakuriko
1 tablespoon
● Salt and pepper
To taste
◎ Sake
2 tablespoons
◎ Mirin
2 tablespoons
◎ Soy sauce
2 tablespoons
◎ Sugar
2 tablespoons
White sesame seeds
A pinch


1. Combine the tofu (no need to drain off the water), minced leek and king oyster mushroom, chicken, and ● condiments. Mix everything together.
2. Divide the mixed ingredients from Step 1 into eight portions and form into balls. Dampen your hands with a little oil if it's difficult to form.
3. Heat sesame oil in a pan and cook the patties until both sides are golden brown.
4. Add the condiments into the pan. Flip the patties over for a few times as you simmer to reduce the sauce. It's ready when the sauce thickens. Transfer onto a serving dish and sprinkle sesame seeds.

Story Behind this Recipe

If you only use minced chicken, they'll tend to turn out tough. Adding tofu is an easy way of making them fluffy.