Modern tsukune at Japanese Izakaya
My friend Island Vittles has decided to start a series on that worldwide known Japanese specialty that is “Yakitori/焼き鳥/”Grilled Chicken”.
I hope that this series of postings on various basic recipes will help her and all other foodies interested in that simple, healthy and so delicious delicacy!
For the sake of continuity, I also decided to re-post Tsukune-The Basics for all to refer to.
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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