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!
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sake, shochu and sushi
8 thoughts on “Japanese Cuisine: Yakitori-Tsukune”
ces brochettes me donnent vraiment envies !!!
Tu sais, ma petite Laure, ell font evie a tout le monde!
yes, they do look appetizing!!! i could easily finish half a dozen!
That the least I would have too!LOL
another lovely post. tsukune looks so appetizing and beautiful!
Shall post a recipe soon!
Ironically, I had just made some chicken meatballs the other day. Then I see you post this. LOL.
Dear Jenn, talk of a coincidence!