Sweet and Savory Pork Tsukune with Mayo

Pork tsukune are traditional Japanese-style meatballs or mini patties, known for their tender texture and rich umami flavor. Glazed with a glossy soy-based sauce and topped with creamy Japanese mayonnaise, these bite-sized delights are popular at izakayas but easy to recreate at home. Whether served as a snack, appetizer, or main dish, they deliver a satisfying blend of sweet, savory, and creamy flavors.

Why You’ll Love This Recipe

• Juicy and flavorful: Pork, panko, and aromatics make for soft, moist patties.
• Sweet-savory glaze: A rich combination of soy, mirin, and sugar creates a glossy coating.
• Easy to prepare: Simple steps with everyday ingredients.
• Restaurant quality: Replicates the flavor of popular Japanese izakaya dishes.
• Versatile serving: Enjoy as a snack, appetizer, or full meal with rice and vegetables.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Tsukune Patties

• ground pork
• egg
• panko breadcrumbs
• milk
• green onions
• soy sauce
• grated ginger
• salt
• black pepper

Glaze

• soy sauce
• mirin
• sake (optional)
• sugar

Topping & Sides

• Japanese mayonnaise (Kewpie preferred)
• shredded cabbage
• cherry tomatoes

directions

1. Mix Pork: In a large bowl, combine ground pork, egg, panko breadcrumbs, milk, finely chopped green onions, soy sauce, grated ginger, salt, and black pepper. Mix thoroughly with your hands or a spoon until the mixture becomes sticky and well combined.
2. Shape Patties: Wet your hands to prevent sticking and form the mixture into small round patties, about 2 inches in diameter.
3. Cook Patties: Heat a skillet over medium heat with a small amount of oil. Place the patties in the pan and cook for 3 to 4 minutes on each side until browned and cooked through.
4. Make Glaze: In a small bowl, whisk together soy sauce, mirin, sake (if using), and sugar. Pour the mixture into the skillet with the cooked patties. Simmer gently, turning the patties to coat them, until the glaze thickens and clings to the surface.
5. Serve: Arrange the tsukune on a serving plate. Top each with a small dollop of Japanese mayonnaise. Serve alongside shredded cabbage and cherry tomatoes for a fresh contrast.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Chicken tsukune: Use ground chicken for a lighter version.
• Spicy mayo: Mix mayonnaise with a touch of sriracha or wasabi for extra heat.
• Without sake: Simply omit or substitute with a bit of water and extra mirin.
• Larger patties: Make slightly larger tsukune and serve them as sliders or in bento boxes.
• Grilled version: Skewer and grill for a yakitori-style presentation.

storage/reheating

Storage: Store cooled tsukune in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over low heat or in the microwave until warmed through. Add a splash of water or glaze to maintain moisture.
Freezing: Freeze uncooked patties individually on a tray, then transfer to a freezer-safe bag. Thaw before cooking as usual.

FAQs

What is tsukune?

Tsukune refers to Japanese-style ground meat patties or meatballs, often made with chicken or pork, and glazed in a sweet-savory sauce. They’re popular in izakayas and yakitori restaurants.

Can I use chicken instead of pork?

Yes, ground chicken is commonly used in tsukune. Just ensure it’s not too lean to maintain juiciness.

What’s the best mayonnaise to use?

Japanese Kewpie mayonnaise is recommended for its rich, slightly tangy flavor and smooth texture. It enhances the umami of the tsukune beautifully.

Can I make these ahead of time?

Yes. You can shape the patties a day in advance and refrigerate. Cook just before serving for the best texture.

Is it necessary to use sake in the glaze?

Sake adds depth, but it can be omitted or replaced with a small amount of water and an extra tablespoon of mirin for a similar effect.

Are these suitable for kids?

Absolutely. The flavor is mild and savory. Just reduce the glaze if you’re concerned about the sugar or soy content for very young children.

How do I keep the patties from falling apart?

Be sure to mix the ingredients well until sticky. This ensures good binding. Also, avoid flipping them too early when cooking.

What side dishes go well with tsukune?

Steamed rice, miso soup, pickled vegetables, or a simple cucumber salad pair well with the savory patties.

Can I make this dish gluten-free?

Use gluten-free soy sauce and replace panko with gluten-free breadcrumbs. Be sure your mirin and other condiments are also gluten-free.

Can I serve this cold?

Tsukune can be served cold in bento lunches, though the flavor and texture are best when warm.

Conclusion

Sweet and Savory Pork Tsukune with Mayo offers a delicious balance of textures and flavors—tender pork patties, rich glaze, and creamy topping. Whether you’re planning a casual meal, a party appetizer, or a Japanese-themed dinner, these tsukune are sure to impress. With simple ingredients and quick preparation, they bring izakaya flair right to your kitchen.

Sweet and Savory Pork Tsukune with Mayo

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These Japanese-style pork tsukune patties are juicy, flavorful, and coated in a sweet-savory glaze. Topped with a touch of creamy Kewpie mayo and served with fresh veggies, they’re perfect as a snack, appetizer, or part of a satisfying meal.

• Author: Mari
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Pan-Fried
• Cuisine: Japanese
• Diet: Halal

Ingredients

Scale 1x2x3x

• Tsukune Patties:
• 1 lb ground pork
• 1 egg
• ¼ cup panko breadcrumbs
• 2 tbsp milk
• 2 green onions, finely chopped
• 1 tbsp soy sauce
• 1 tsp grated ginger
• ½ tsp salt
• ¼ tsp black pepper
• Glaze:
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake (optional)
• 1 tbsp sugar
• Topping:
• Japanese mayonnaise (Kewpie preferred)
• Shredded cabbage & cherry tomatoes (for serving)

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Instructions

1. In a large bowl, mix ground pork, egg, panko breadcrumbs, milk, green onions, soy sauce, grated ginger, salt, and pepper until sticky and well combined.
2. Wet your hands and shape the mixture into small round patties, about 2 inches in diameter.
3. Heat a skillet over medium heat with a little oil. Cook the patties for 3–4 minutes per side until browned and fully cooked through.
4. In a small bowl, mix soy sauce, mirin, sake (if using), and sugar. Pour the glaze into the skillet with the patties.
5. Simmer the patties in the glaze until the sauce thickens and coats them well.
6. Arrange tsukune on a serving plate. Top each with a small dollop of Japanese mayonnaise.
7. Serve with shredded cabbage and cherry tomatoes on the side.

Notes

• Delicious as an appetizer, party snack, or served with steamed rice for a full meal.
• Top with shichimi togarashi for a spicy kick.
• You can substitute ground chicken for pork if preferred.
• Kewpie mayo is preferred for its rich umami flavor, but regular mayo works in a pinch.

Nutrition

• Serving Size: 1 portion (about 3 patties)
• Calories: 410
• Sugar: 6g
• Sodium: 900mg
• Fat: 28g
• Saturated Fat: 9g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 23g
• Cholesterol: 105mg