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Tsukune (つくね、捏、捏ね) is aJapanesechickenmeatball most often cookedyakitori style (but also can be fried, baked, or boiled) and sometimes covered in a sweetsoy or yakitoritare, which is often mistaken forteriyaki sauce.[1]
Thickeners are added to ground material, such as beef, pork, or fowl, and occasionally fish or lamb. The mixture is then kneaded and molded into a dumpling or skewered.
It also refers to a fish meatball, which is added to hotsoup and calledtsumire-jiru (つみれ汁), or fish ball soup.Tsukuneis also enjoyed astsukunenabe, a Japanese steamboat dish with local varieties found in regions in Japan.
Traditionally, a fish fillet was ground usingsuribachi (すり鉢（すりばち or 擂鉢)) grinding-bowl in Japan, but blenders are now typically used.
Tsukune are traditionally placed on a bamboo skewer grilled over fire or charcoal but can also be prepared unskewered in a frying pan on the stove top.[2]
Thickeners, such as egg, crushed yam, and bread crumbs, are added after the meat is mashed or minced finely, along with seasonings such as ground ginger root, salt, and soy sauce. The mixture is shaped into dumplings or meat sticks.
Finely chopped garden vegetables are mixed into the minced meat to taste. Vegetables and herbs such asWelsh onion, redperilla, and at times, chopped cartilage of fowl may be added to create a crunchy texture.
Commonly,tsukune is found inoden (おでん or 田楽(でんがく)), a Japanesestew consisting of several ingredients in a lightdashi (出汁（だし）) broth.
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