Tsukune

picture info	Tsukune is a Cuisine of Japan, Japanese 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. 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. It also refers to a fish meatball, which is added to hot soup and called , 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 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. Preparation Thickeners such as egg, crushed yam, and bread crumbs are added after the meat i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Tsukune (chicken Meatballs) (16065642291) is a Cuisine of Japan, Japanese 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. 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. It also refers to a fish meatball, which is added to hot soup and called , 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 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. Preparation Thickeners such as egg, crushed yam, and bread crumbs are added after the meat i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Meatballs A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs. History The ancient Roman cookbook ''Apicius'' included many meatball-type recipes. Early recipes included in some of the earliest known Persian cookbooks generally feature seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron. This method was taken to the West and is referred to as gilding. Many regional variations exist, including the unusually large ''kufte Tabrīzī'' from Iran's northwestern region, with an average diameter of . ''Poume d'oranges'' is a gilded meatball dish from the Middle Ages. By region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Meatball A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs. History The ancient Roman cookbook ''Apicius'' included many meatball-type recipes. Early recipes included in some of the earliest known Persian cookbooks generally feature seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron. This method was taken to the West and is referred to as gilding. Many regional variations exist, including the unusually large '' kufte Tabrīzī'' from Iran's northwestern region, with an average diameter of . '' Poume d'oranges'' is a gilded meatball dish from the Middle Ages. By reg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Surimi is a paste made from fish or other meat. The term can also refer to a number of East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is often used to mimic the texture and color of the meat of lobster, crab, grilled Japanese eel or shellfish. The most common surimi product in the Western market is imitation crab meat. Such a product often is sold as ''krab,'' ''imitation crab'' and ''mock crab'' in the United States, and as ''seafood sticks'', ''crab sticks'', ''fish sticks'', ''seafood highlighter'' or ''seafood extender'' in Commonwealth nations. In Britain, the product is sometimes known as ''seafood sticks'' to avoid breaking Trading Standards rules on false advertising. History Fish pastes have been a popular food in East Asia. In China, the food is used to make fish balls (魚蛋/魚丸) and ingredients in a thick soup known as " Geng" (羹) common in Fujian cuisine. In Japan, the earliest surimi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]