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Tsukune (つくね、捏、捏ね) is a Japanese chicken meatball most often cooked yakitori style (but also can be fried, baked, or boiled) and sometimes covered in a sweet soy or yakitori tare, which is often mistaken for teriyaki sauce.^[1]

Summary[edit]

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 hot soup and called tsumire-jiru (つみれ汁), or fish ball soup. Tsukune is also enjoyed as tsukune nabe, a Japanese steamboat dish with local varieties found in regions in Japan.

Traditionally, a fish fillet was ground using suribachi (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]

Preparation[edit]

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 as Welsh onion, red perilla, and at times, chopped cartilage of fowl may be added to create a crunchy texture.

Commonly, tsukune is found in oden (おでん or 田楽(でんがく)), a Japanese stew consisting of several ingredients in a light dashi (出汁（だし）) broth.

Varieties[edit]

Boil: Nabemono (鍋物), a dish cooked at the table
Broil: Yakimono (焼き物), broiled or char-broiled dishes, including barbecued meatball
Fry: Agemono (揚げ物) or deep-fried
Stew: Tsuyumono (汁物（つゆもの） or 団子汁（だんごじる）), stewed with vegetables and herbs

References[edit]

^ "Tsukune yakitori". Taste Atlas. Retrieved 24 November 2020.
^ Orkin, Ivan; Ying, Chris (2019). The Gaijin Cookbook: Japanese Recipes from a Chef, Father and Lifelong Outsider. New York: Houghton Mifflin Harcourt Publishing Company. p. 182. ISBN 9781328954350.

[1] "Tsukune yakitori". Taste Atlas. Retrieved 24 November 2020.

[Gaijin-2] Orkin, Ivan; Ying, Chris (2019). The Gaijin Cookbook: Japanese Recipes from a Chef, Father and Lifelong Outsider. New York: Houghton Mifflin Harcourt Publishing Company. p. 182. ISBN 9781328954350.

[1]

[2]

@@ Line 1: / Line 1: @@
+{{short description|Japanese chicken meatball}}
-{{Unreferenced|date=December 2009}}
+{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
-[[File:Seseri and Tsukune.jpg|thumb|Seseri (left) and Tsukune (right)]]
+[[File:Tsukune (chicken meatballs) (16065642291).jpg|thumb|''Tsukune'']]
-{{Nihongo|'''''Tsukune'''''|つくね、捏、捏ね}} is a [[Cuisine of Japan|Japanese]] [[chicken]] [[meatball]] most often cooked [[yakitori]] style (but also can be fried or baked) and sometimes covered in a sweet [[soy sauce|soy]] or yakitori "tare", which is often mistaken for [[teriyaki]] sauce.
+[[File:Seseri and Tsukune.jpg|thumb|''Seseri'' (left) and ''tsukune'' (right)]]
+{{Nihongo|'''''Tsukune'''''|つくね、捏、捏ね}} is a [[Cuisine of Japan|Japanese]] [[Chicken as food|chicken]] [[meatball]] most often cooked [[yakitori]] style (but also can be fried, baked, or boiled) and sometimes covered in a sweet [[soy sauce|soy]] or yakitori ''tare'', which is often mistaken for [[teriyaki]] sauce.<ref>{{cite web |title=Tsukune yakitori |url=https://www.tasteatlas.com/tsukune-yakitori |publisher=Taste Atlas |access-date=24 November 2020}}</ref>
 == Summary ==
-Thickeners are added to ground material such as beef, pork or fowl and occasionally fish. The mixture is kneaded or ground and is molded into a dumpling or skewer.
+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 hot [[soup]] and called {{Nihongo|[[Tsumire-jiru]]|つみれ汁}}, or fish ball soup. Tsukune is also enjoyed as Tsukune [[Nabemono|Nabe]], a Japanese steamboat dish with local varieties found in regions in Japan.
+It also refers to a fish meatball, which is added to hot [[soup]] and called {{Nihongo|''tsumire-jiru''|つみれ汁}}, or fish ball soup. ''Tsukune ''is also enjoyed as ''tsukune [[Nabemono|nabe]]'', a Japanese steamboat dish with local varieties found in regions in Japan.
-Traditionally, a fish fillet was ground using {{Nihongo|Suribachi|すり鉢（すりばち or 擂鉢) }} grinding-bowl in Japan, but blenders are now typically used.
+Traditionally, a fish fillet was ground using {{Nihongo|''[[suribachi]]''|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.<ref name="Gaijin">{{cite book |last1=Orkin |first1=Ivan |last2=Ying |first2=Chris |title=The Gaijin Cookbook: Japanese Recipes from a Chef, Father and Lifelong Outsider |date=2019 |publisher=Houghton Mifflin Harcourt Publishing Company |location=New York |isbn=9781328954350 |page=182}}</ref>
 == Preparation ==
-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.
+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 as [[Welsh onion]], red [[perilla]], and at times, chopped cartilage of fowl may be added to create a crunchy texture.
+Finely chopped garden vegetables are mixed into the minced meat to taste. Vegetables and herbs such as [[Welsh onion]], red [[Perilla frutescens var. crispa|perilla]], and at times, chopped cartilage of fowl may be added to create a crunchy texture.
-Commonly, Tsukune is found in {{Nihongo|[[Oden]]|おでん or 田楽(でんがく)}}, a Japanese [[stew]] consisting of several ingredients in a light {{Nihongo|[[dashi]]|出汁（だし）}} broth. Both Oden and Tsumire-jiru occur in regional varieties.
+Commonly, ''tsukune'' is found in {{Nihongo|''[[oden]]''|おでん or 田楽(でんがく)}}, a Japanese [[stew]] consisting of several ingredients in a light {{Nihongo|''[[dashi]]''|出汁（だし）}} broth.
-Tsukune is not always prepared from livestock. Similarly, {{Nihongo|[[Tsumire]]|つみれ}} is not always prepared from fish. Tsukune is matched with Tsumire, and they may be called generally as {{Nihongo|gan|丸（がん）}} meaning minced meat in round shape.
 ==Varieties==
-* boil: {{Nihongo|Nabe|鍋物}}, or a dish cooked at the table.
+* Boil: {{Nihongo|''Nabemono''|鍋物}}, a dish cooked at the table
-* broil: {{Nihongo|Yakimono|焼き物}}, broiled or char-broiled dishes, including barbecued meatball.
+* Broil: {{Nihongo|''Yakimono''|焼き物}}, broiled or char-broiled dishes, including barbecued meatball
-* fry: {{Nihongo|Agemono|揚げ物}} or deep-fry.
+* Fry: {{Nihongo|''Agemono''|揚げ物}} or deep-fried
-* stew: {{Nihongo|Tsuyumono|汁物（つゆもの） or 団子汁（だんごじる）}}, or stewed with vegetables and herbs.
+* Stew: {{Nihongo|''Tsuyumono''|汁物（つゆもの） or 団子汁（だんごじる）}},  stewed with vegetables and herbs
 ==See also==
-{{Commons category|meatball}}
 {{portal|Food}}
-* [[Dango]]
+* ''[[Dango]]''
-* [[Gyoza]]
+* [[Forcemeat]]
+* ''[[Gyoza]]''
+* ''[[Kebab]]''
+* ''[[Sate]]''
+* ''[[Souvlaki]]''
 * [[List of chicken dishes]]
+==References==
-{{Chicken}}
+{{Reflist}}
+{{Japanese food and drink}}
 [[Category:Surimi]]
 [[Category:Meatballs]]
-[[Category:Chicken dishes]]
+[[Category:Japanese chicken dishes]]
 [[Category:Fish dishes]]

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Latest revision as of 17:01, 6 March 2024

Summary[edit]

Preparation[edit]

Varieties[edit]

See also[edit]

References[edit]