Tsukune

Tsukune (つくね, 捏ね) are Japanese chicken meatballs, typically grilled, baked, or pan-fried, and often served on skewers (kushiyaki). The name tsukune comes from the Japanese verb tsukuneru (捏ねる), meaning "to knead" or "to shape," which refers to the process of preparing the meat mixture.

Tsukune is a popular dish in izakayas (Japanese pubs) and can also be found in yakitori restaurants. While chicken is the most common meat used, variations incorporating pork, fish, or a combination of meats can also be found.

The base mixture for tsukune usually consists of ground meat, finely chopped vegetables (such as scallions, ginger, and shiso leaves), egg, breadcrumbs or panko, and seasonings like soy sauce, sake, mirin, and ginger. The mixture is then formed into small balls or cylindrical shapes, often around skewers.

Tsukune can be served plain, glazed with a sweet and savory sauce (often a teriyaki-like sauce), or dipped in raw egg yolk for added richness and flavor. Popular variations include adding cartilage (nankotsu) for a crunchy texture or stuffing the meatballs with cheese. Tsukune are also commonly added to hot pot dishes like oden and nabe.