Tsukune

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.

History

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.

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.

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.

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.

See also

• Yakitori
• Japanese cuisine
• Teriyaki

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