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{{short description|Japanese chicken meatball}}
{{Unreferenced|date=December 2009}}
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
[[File:Tsukune (chicken meatballs) (16065642291).jpg|thumb|''Tsukune]]
[[File:Tsukune (chicken meatballs) (16065642291).jpg|thumb|''Tsukune'']]
[[File:Seseri and Tsukune.jpg|thumb|''Seseri'' (left) and ''tsukune'' (right)]]
[[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]] [[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.
{{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 ==
== Summary ==
Thickeners are added to ground material such as beef, pork, or fowl, and occasionally fish. The mixture is then kneaded and molded into a dumpling or skewered.
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|''tisumire-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 ==
== Preparation ==
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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.
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 meat. 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==
==Varieties==


* Boil: {{Nihongo|''Nabe''|鍋物}}, 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-fried
* Fry: {{Nihongo|''Agemono''|揚げ物}} or deep-fried
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==See also==
==See also==
{{Commons category|meatball}}
{{portal|Food}}
{{portal|Food}}
* ''[[Dango]]
* ''[[Dango]]''
* ''[[Gyoza]]
* [[Forcemeat]]
* ''[[Gyoza]]''
* ''[[Kebab]]''
* ''[[Sate]]''
* ''[[Souvlaki]]''
* [[List of chicken dishes]]
* [[List of chicken dishes]]


==References==
{{Reflist}}


{{Japanese food and drink}}


[[Category:Surimi]]
[[Category:Surimi]]
[[Category:Meatballs]]
[[Category:Meatballs]]
[[Category:Chicken dishes]]
[[Category:Japanese chicken dishes]]
[[Category:Fish dishes]]
[[Category:Fish dishes]]

Latest revision as of 17:01, 6 March 2024

Tsukune
Seseri (left) and tsukune (right)

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

See also[edit]

References[edit]

  1. ^ "Tsukune yakitori". Taste Atlas. Retrieved 24 November 2020.
  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.
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