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Tsukune
is a Japanese chicken meatball most often cooked yakitori style (but can be fried or baked) and sometimes covered in a sweet 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 kneaded or ground and is molded into a dumpling or skewer. 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 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.
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Tsukune」の詳細全文を読む
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