SHIZUOKA GOURMET

Modern tsukune at Japanese Izakaya

Yakitori is not only all parts of a chicken (or other bird, actually) on sticks or skewers.
One very popular yakitori is “Tsukune”!
Tsukune (つくね) could described as a japanese chicken meatball either on stick or completely separate.

Whereas usual yakitori requires fine products and sauce (and a cooking skills) only, tsukune calls for a real recipe.

Traditional tsukune serves with egg yolk and chopped leeks.

Traditional tsukune are presented as a single larger sausage-shaped “ball” grilled around a skewer and will be served with some sauce and an egg yolk (either chicken or quail). A good amount of chopped leeks is always welcome.

Home-made tsukune will be simpler and served as chicken meat balls with home-made or bought tare/sauce.

Modern tsukune seem come in many varieties all on the same plate. Actually the toppings are different but the meat balls are the same.

They certainly look appetizing!
Thay are fine, but as a purist I still prefer the traitional ones!

Next, I will publish a recipe!
You will find out there more ingredients included than in simple chicken balls!

Please check the new postings at:
sake, shochu and sushi

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Tags: つくね, グルメ, レシピ, 焼き鳥, 美食, 静岡, Gastronomy, Gourmet, Japan, Japanese Cuisine, Recpes, Shizuoka, Tsukune, Yakitori, 日本, 日本料理

This entry was posted on August 29, 2009 at 5:09 am and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.