Tsukune

Posted on Aug 13, 2012 in Hiroko's Blog

In Yakitori restaurants all parts of chicken are used in the kitchen. So you will find these names on the menu: bonjiri/bonbochi (tail), seseri (neck meat), nankotsu (cartridge), kawa (skin), hatsu (heart), sunagimo (gizzard), teba (wing), reba (liver) and sasami (fillet). All these parts are placed on skewers and salt-grilled or grilled and lacquered with rich yakitori basting tare sauce. Everyone’s favorite tsukune, ground chicken meat ball is made of leftover...

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