January 17, 2021 @ 11:00 am – 12:30 pm
$7 Center Members, $10 General Public
Haruka Roudebush, Senior Programs Manager
(415) 567-5505
Sign up for our online cooking webinar with chef Kenji Yokoo and learn how to make tsukune, Japanese chicken meatballs on skewers!
Sunday, January 17, 2021
11:00 a.m. – 12:30 p.m.
$7 Center Members / $10 General Public
Connect via Zoom; Meeting ID and password to be issued upon registration


Tsukune is a yakitori favorite which is usually grilled over charcoal, but you don’t need a traditional charcoal yakitori grill to make delicious tsukune at home. In this class you will learn how to make tsukune with your oven. Coated with a homemade tare sauce, these tsukune are tender and juicy, and make the perfect meal.

In our cooking class, you’ll be joining Kenji over Zoom, and you can either watch and enjoy, or follow along in your own kitchen with Kenji’s instructions and make your own tsukune skewers during the webinar!

Supplies and Ingredients Checklist:

For those of you who wish to cook along with Kenji, please gather or prepare the following ingredients and supplies in advance:


Tare sauce ingredients:
  • 5 tbsp soy sauce
  • 5 tbsp mirin
  • 3 tbsp sugar
Tsukune ingredients:
  • 1 pound ground chicken
  • 1 tsp kosher salt
  • 2 tbsp mayonnaise (preferably Japanese mayonnaise)
  • 1 large onion chopped (about 2 cups chopped onion)
  • 2 tsp grated ginger
  • 4 tbsp corn starch
  • black pepper
  • vegetable oil
  • 1 egg yolk (optional)
  • shichimi togarashi (optional)
  • chopped scallion (optional)
  • Medium saucepan
  • saibashi (cooking chopticks)
  • wooden spoon
  • large bowl
  • spatula
  • knife
  • cutting board
  • baking pan
  • tin foil
  • spoon
  • wooden skewers (kushi)
  • cooking brush to apply tare

About Kenji Yokoo

Kenji Yokoo, founder of the Bay Area based “Kenji’s Kitchen,” was born and raised in southern rural Japan and has been passionate about cooking from a very young age. As is common in Japan, he grew up in a home with three generations and spent all his time with his grandmother in the kitchen. She taught him everything he knows about cooking. Kenji learned from his grandmother not just traditional Japanese cooking techniques, but that the purpose of cooking is to bring joy to the people that you are cooking for. Kenji was given the Bay Area “Quality Champion” award by Airbnb for receiving the highest quality scores on his cooking classes. Kenji has also taught team building events with Japanese cooking for many Bay Area companies including Google, Adobe, Airbnb and Facebook. Kenji is also a cooking instructor at the Japanese Cultural and Community Center of Northern California where he runs online webinars on traditional Japanese dishes. Click here to view Kenji’s Kitchen YouTube Channel