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Kombu Tsukune (Kombu Meatball)

Kombu Tsukune (Kombu Meatball)
Kombu seaweed is added in Tsukune, popular Japanese yakitori menu. Tsukune is ground chicken shaped in a meatball and covered with teriyaki sauce.


Japanese Dish


  • 0.2 ounce (6g) Kombu Kelp
  • 5.3 ounces (150g) Ground Chicken Breast
  • 1/3 Teaspoon Salt
  • 1/3 Teaspoon Black Pepper
  • 1 Tablespoon Flour
  • [Teriyaki Sauce]
    • 2 Tablespoons Soy sauce
    • 1 Tablespoon Mirin(sweet rice seasoning)
    • 1 1/4 Teaspoons Stevia
  • 1 Tablespoon Salad oil


  1. Soak Kombu kelp in water till kelp gets soft for 30 min then cut kombu kelp into squares.
  2. Add all the ingredients in a bowl and knead till it gets sticky.
  3. Pour salad oil on a frying pan and fry step 2 that is form into bite size round patty.
  4. When chicken is cooked, add [Teriyaki Sauce] and mix well.
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