MEATBALL SKEWERS x6

6 x 55g Raw Chicken Meatball Skewers (Tare + Sansho) Replicate SHOGUNN Yakitori at Home

Bring the SHOGUNN experience to your joint. These 6 raw chicken tsukune (55 g each) are seasoned and paired with our house tare and fragrant sansho pepper so you can recreate our charcoalkissed yakitori on a hibachi or BBQ. Supplied raw with clear cook-and-serve instructions.

What's in the pack

• 6 raw chicken meatball skewers, 55 g each (hand-formed)

• SHOGUNN tare (sweet soy glaze)

• Sansho pepper

• Cooking and serving instructions (below)

Chef notes

• Made to be finished over high heat so the exterior caramelizes while the interior stays juicy.

• Tare is concentrated, brush on during the last minutes of cooking so it doesn’t burn.

• Sansho adds bright, citrusy, numbing spice. Use sparingly to taste.

Cooking instructions — Hibachi or BBQ

1. Preheat

   • Hibachi/BBQ: Preheat to medium-high direct heat (about 400–450°F / 200–230°C). You want hot coals/grill so the exterior chars quickly.

2. Prep

   • Lightly oil grill grates or brush skewers with a neutral oil to prevent sticking.

   • Have tare and sansho nearby and a small basting brush ready.

3. Cook — first sear

   • Place skewers over direct heat. Sear and cook for 2–3 minutes per side to develop color and a light crust. Rotate often to avoid flare-ups and ensure even cooking.

4. Apply tare — finish with glaze

   • After initial sear, begin basting each skewer with tare. Continue grilling, turning frequently and basting every 30–45 seconds to build glossy layers, for an additional 2–4 minutes until internal temp reaches 165°F (74°C).

   • Tip: Keep heat slightly lower during glazing so tare caramelizes without burning.

5. Rest & season

   • Remove skewers and rest 2 minutes.

   • Lightly dust with sansho pepper to taste. Start with a small pinch per skewer — its punch is intense.

Serving suggestions

• Serve hot off the grill with extra tare on the side.

• Pair with cold beer, steamed rice, pickled cucumber, and grilled negi (green onion) for an authentic SHOGUNN vibe.

• For a party, set skewers on a wooden board and provide extra sansho so guests can finish their own.

Safety & storage

• Keep chilled at 40°F (4°C) or below until cooking.

• Use within 48 hours of thawing or freeze for up to 3 months unopened.

• Cook to internal temperature 165°F (74°C). Consume immediately. Do not refreeze after cooking.

Bring the charcoal, crack a cold one, and throw down, these tsukune are engineered for that perfect charred glaze and punchy sansho finish that defines SHOGUNN Yakitori.