Tsukune: Difference between revisions

Revision as of 20:57, 9 February 2025

Tsukune

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

References

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

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-'''Tsukune''' is a type of [[Japanese cuisine]] that consists of grilled skewers of ground chicken. The dish is a popular choice at [[Yakitori]] restaurants, where it is often served with a variety of sauces and seasonings.
+== Tsukune ==
-== History ==
+[[File:Tsukune_(chicken_meatballs)_(16065642291).jpg|thumb|Tsukune served on a plate]]
+[[File:Seseri_and_Tsukune.jpg|thumb|Seseri and Tsukune served together]]
-The origins of Tsukune are believed to date back to the [[Heian period]], a time when the Japanese began to incorporate more poultry into their diet. The dish was traditionally made using the meat from wild birds, but today, it is most commonly made with chicken.
+'''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 [[seasoning]]s, 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 ==
-To prepare Tsukune, ground chicken is mixed with a variety of ingredients such as [[green onions]], [[ginger]], and [[garlic]]. The mixture is then shaped into small patties or balls, skewered, and grilled. The skewers are typically brushed with a [[teriyaki]] sauce made from [[soy sauce]], [[mirin]], and [[sake]] during the grilling process.
+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 ==
-There are several variations of Tsukune, including versions that incorporate other types of meat or additional ingredients. For example, some recipes may include [[shiitake mushrooms]], [[carrots]], or [[tofu]]. In addition, while Tsukune is traditionally grilled, it can also be pan-fried or baked.
+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 typically served as a part of a Yakitori meal, alongside other skewered meats and vegetables. It is often accompanied by a side of [[rice]] and a bowl of [[miso soup]]. The skewers can also be served as a standalone dish, often with a side of [[cabbage]] and a dipping sauce.
+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.
-== See also ==
+== Related pages ==
 * [[Yakitori]]
 * [[Japanese cuisine]]
-* [[Teriyaki]]
+* [[Meatball]]
+== References ==
+* "Japanese Cooking: A Simple Art" by Shizuo Tsuji
+* "The Complete Book of Japanese Cooking" by Emi Kazuko
 [[Category:Japanese cuisine]]
 [[Category:Chicken dishes]]
-[[Category:Skewered foods]]
+[[Category:Meatballs]]
-{{Japanese-food-stub}}
-{{food-stub}}