Yakitori tsukune


Tonight yakitori !
But the photos are… night photos. Sorry.


You’ll see nicer in this post with 2 more versions of this basic skewer. And a mini-compil :

other yakitori

Soft tsukune recipe :
-For about 150g of meat (not too lean ground chicken), I’ve added a 1 tbs of ginger (minced), 1 tbs of leek (minced), 1 ts of soy sauce, a pinch of sugar, 2 tbs of sake, 1 tbs of sesame oil, plus a little more salt. After adding the previous ingredients and kneading, I’ve mixed in 2 big tbs of potato starch and about 1/2 cup of water. I let it rest 2 hours so flavors can mix.
-Then the balls are formed and boiled. Bring a pot of water to ebullition, pass on medium heat and throw in freshly made balls. When they are done, they are white all around and they come afloat. Take them away. They can be cooled and stored for a later meal, or used immediately.
-Put balls on skewers, oil, salt and grill. It’s the simple “salt grilled style”.


Yuzu citrus and togarashi hot chili pepper tsukune. I also made nira tsukune by adding minced nira (garlic chive) to the mix.


With the broth I made a soup, adding slices of ginger, shimeji mushrooms and negi leeks.



Lacquered yakitori balls and grilled kabocha


Sauce tsukune.


Sesame tsukune.
Two more variation of tsukune (meat balls) of yakitori (grilled chicken skewer bars). For simple “salt” version, see here.


Yep, they are painted…


The boiled balls (preparation here) are put on skewers, then painted several times with sauce, before, during and after being grilled under the broiler or on a brasero. I have not made my sauce, I’ve used the fruity Bulldog sauce (more here). Some yakitori shops use that, but most make their mix.
For the sesame ones, after 2 or 3 times, I stopped adding sauce but passed the skewer in a mix of white and black sesame seeds.


As I used the oven-toaster, I also grilled thin slices of kabocha pumpkin. Just like that, no salt, no oil. It’s delicious.


Vegetables (raw red onion, blanched and cooled okra and ninniku-no-me garlic stalks) and the leftover of creamy pesto dressing (preparation here). I mixed and let one hour.


Then 2 appetizers, I kept them “nature” without adding salt :


The seeds of kabocha, baked with the rest.




So I had a small casual dinner… well, that was a lunch.

other yakitori


Meatball Tagliatelle (via Colorfood Daidokoro Gourmande in Osaka)

Last year…

Meatball Tagliatelle Tomato puree, garlic, onion, green sweet pepper, dried chili, herbes de Provence, olive oil. Meat balls (beef, coriander seeds, black pepper, Ceylon cinnamon) Home-made tagliatelle (bread flour and egg) Snap peas For 1 serving of pasta Cal 640.3 Fat 26.2g Carb 67.5g Prot 35.2g (I had 2 servings of pasta , I need carbs today… I will make in sort that I needed them.LOL) Cal 851.6 Fat 29.2g Carb 103.9g Prot 44.0g … Read More

via Colorfood Daidokoro Gourmande in Osaka

Duck tsukune, fushi noodles

Finishing the stocks… Tsukune are meat balls. These are of ground duck meat. I had then frozen as I bought them in a set with duck meat a while ago. It’s a bit fat so a few are enough to flavor a soup. Added ginger, negi leeks, chili pepper, spinach.

They are fushi wheat noodles. Pre-boiled. Refreshed in cook water. Added to the soup. They are covered with a salty coating that went into their boiling water.
fushi, hand-pulled noodles

Cal 462 F15.3g C51.4g P31.1g

That gives a colorful, duck flavored soup with velvety noodles… mmmm.