Tsukune is a Japanese chicken meatball most often cooked yakitori style and sometimes covered in a sweet soy or yakitori tare.
Tsukune is a Japanese dish consisting of chicken meatballs popular in yakitori restaurants, loved by both children and adults. Traditionally threaded onto a bamboo skewer and grilled over charcoal, tsukune can also be pan-fried or baked without skewers. Made from ground chicken, pork, or even fish, the meat is mixed with binders like eggs and potato starch, seasoned with ginger, salt, and soy sauce, and often flavored with sweet soy or yakitori tare. The dish's name derives from "tsukuneru," meaning to knead by hand, indicative of its preparation method. Variations exist, with ingredients like green onions, shiso leaves, and chicken cartilage added for texture. Originating at the renowned Shibuya Morimoto restaurant in Tokyo, tsukune is available in different forms across Japan, often used not just for grilling but also in steaming or soups. Nutritionally, it offers a high protein-to-calorie ratio, making it a good choice for those seeking dietary protein. Tsukune is distinct from tsumire, with the latter involving different preparation techniques and often including minced fish. Measurements and preparation guidelines are provided as part of the recipe, detailing the use of ingredients like minced chicken, salt, sake, oil, egg yolk, and various seasonings. Tsukune can be enjoyed with or without skewers and is a staple in izakayas, highlighting the versatility and deliciousness of this traditional Japanese comfort food.