Tsukune

Tsukune

Tsukune served on a plate

Seseri and Tsukune served together

Tsukune (___) is a type of Japanese chicken meatball commonly found in yakitori restaurants. It is made from minced chicken, often combined with other ingredients such as egg, bread crumbs, and seasonings, and then shaped into balls or patties. Tsukune can be grilled, fried, or simmered, and is typically served with a sweet soy-based sauce.

Preparation

The preparation of tsukune involves mixing ground chicken with various ingredients to enhance flavor and texture. Common additions include finely chopped scallions, ginger, garlic, and soy sauce. The mixture is then shaped into balls or elongated patties, which are skewered and cooked over a charcoal grill. The grilling process imparts a smoky flavor to the meatballs, which are often basted with a tare sauce made from soy sauce, mirin, and sugar.

Variations

While chicken is the most common meat used for tsukune, variations exist that use other types of meat such as pork or beef. Some recipes incorporate tofu or vegetables to create a different texture or to cater to dietary preferences. Tsukune can also be flavored with different spices or herbs, such as shiso or coriander, to create unique taste profiles.

Serving

Tsukune is often served as part of a yakitori meal, where it is accompanied by other skewered and grilled items. It can be enjoyed on its own as a snack or appetizer, or as part of a larger meal. In some regions, tsukune is served with a raw egg yolk for dipping, which adds richness to the dish.

Related pages

• Yakitori
• Japanese cuisine
• Meatball

References

• "Japanese Cooking: A Simple Art" by Shizuo Tsuji
• "The Complete Book of Japanese Cooking" by Emi Kazuko

Tsukune

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  Tsukune chicken meatballs

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  Seseri and Tsukune