| 词条 | Tsukune |
| 释义 |
SummaryThickeners 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 {{Nihongo|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 {{Nihongo|suribachi|すり鉢（すりばち or 擂鉢) }} grinding-bowl in Japan, but blenders are now typically used. PreparationThickeners 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 {{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. Varieties
See also{{portal|Food}}
4 : Surimi|Meatballs|Japanese chicken dishes|Fish dishes |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。