Comments on: Tsukune https://norecipes.com/tsukune-recipe/ Fri, 27 Oct 2023 02:48:29 +0000 hourly 1 https://wordpress.org/?v=6.3.2 By: Marc Matsumoto https://norecipes.com/tsukune-recipe/#comment-25209 Sun, 17 Mar 2019 00:50:27 +0000 https://norecipes.com/recipe/tsukune/#comment-25209 In reply to David L Hicks.

Hi David, I hope you enjoy it!

]]> By: David L Hicks https://norecipes.com/tsukune-recipe/#comment-25205 Sat, 16 Mar 2019 13:03:20 +0000 https://norecipes.com/recipe/tsukune/#comment-25205 I will try this out today. I just bought an Itawani Yaki Grill.

]]> By: bellagrlxitalia https://norecipes.com/tsukune-recipe/#comment-488 Tue, 28 Jul 2015 15:34:00 +0000 https://norecipes.com/recipe/tsukune/#comment-488 this looks great but not with cartilage! lol the same thing happened to me in Egypt I had a chicken sherwerma sandwich and it had cartilage i was very offended and couldnt eat it 🙁 lol thanks for the recipe it looks very good except for the egg.

]]> By: frankiecarl https://norecipes.com/tsukune-recipe/#comment-497 Tue, 30 Jul 2013 01:03:00 +0000 https://norecipes.com/recipe/tsukune/#comment-497 Ok, I will give it a try. I really want to make this because it sounds great. Thank you for your time and help 🙂

]]> By: Marc Matsumoto https://norecipes.com/tsukune-recipe/#comment-496 Tue, 30 Jul 2013 00:08:00 +0000 https://norecipes.com/recipe/tsukune/#comment-496 Hi Frankiecarl, Lately I've been skipping the wooden spoon and just using 2 skewers. Basically I shape the chicken into long flat sausages and stick 2 skewers in about 1/4-inch apart. It cooks more evenly than using paddles.

]]> By: Linda I. https://norecipes.com/tsukune-recipe/#comment-495 Mon, 31 Dec 2012 21:36:00 +0000 https://norecipes.com/recipe/tsukune/#comment-495 Okaaaay! We're looking forward to next year!

]]> By: Marc Matsumoto https://norecipes.com/tsukune-recipe/#comment-494 Mon, 31 Dec 2012 05:04:00 +0000 https://norecipes.com/recipe/tsukune/#comment-494 I've actually been meaning to do osechi ryouri remixed, but always seem to be away during New Years. Maybe next year?

]]> By: Linda I. https://norecipes.com/tsukune-recipe/#comment-493 Mon, 31 Dec 2012 03:00:00 +0000 https://norecipes.com/recipe/tsukune/#comment-493 Thank you for your reply. Btw, I am making a lower sodium version of your Tsukune recipe, skipping the kosher salt, using low sodium soy sauce and increasing the ginger to make up for the salt. I'd like to offer the smoked sea salt as a salt option for our guests who want it.

Just wondering if you have ever done a modern version of osechi ryori. My sister and I are preparing for Oshougatsu (New Years) and have been looking for recipes with a modern twist. They're very hard to find. I'd appreciate any ideas or references to other sites or books that you may know of.

Thank you and Happy New Year!

]]> By: Marc Matsumoto https://norecipes.com/tsukune-recipe/#comment-492 Mon, 31 Dec 2012 01:32:00 +0000 https://norecipes.com/recipe/tsukune/#comment-492 I used a cherrywood smoked salt, because it has a milder flavor than hickory or mesquite. Applewood would also work. As for kombu salt, I think it's made by boiling seawater with kombu and powderizing the resulting crystals, it's not the same thing as shiokombu.

]]> By: Linda I. https://norecipes.com/tsukune-recipe/#comment-491 Sun, 30 Dec 2012 22:53:00 +0000 https://norecipes.com/recipe/tsukune/#comment-491 Hi Marc! I have a couple questions. What type of smoked sea salt do you use? Did you make or buy the Kombu salt? I am also of Japanese decent and I have never heard of Kombu salt only shiokombu. Is this what you are referring to?

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