Comments on: Chicken Tsukune (Japanese chicken sausage)

By: Pleasantville-esque | i nom things

Pleasantville-esque | i nom things — Wed, 26 May 2010 23:56:28 +0000

[...] was awfully bland. The canneloni was stuffed with ground chicken, and which Don described as tsukune–like. Tsukune belongs on the grill, not [...]

By: Around the Internet Kitchen - Get Jacked! | Macheesmo

Around the Internet Kitchen - Get Jacked! | Macheesmo — Tue, 31 Mar 2009 05:09:27 +0000

[...] Chicken Tsukune. This is one of those recipes that I have absolutely never seen before ever. It looks awesome though and Marc does a great job, as always, explaining it and photographing it. Very original stuff. (@ No Recipes) [...]

By: Mizuna Sunchoke Salad with Shiitake Salmon | [ No Recipes ]

Mizuna Sunchoke Salad with Shiitake Salmon | [ No Recipes ] — Wed, 04 Mar 2009 23:32:22 +0000

[...] with umami enhancing glutamates. I remembered a few recent successes using shiitake powder in chicken sausage as well as a ragù and wondered what it would taste like encrusted on the salmon. Problem [...]

By: Hungry Gal

Hungry Gal — Sun, 01 Mar 2009 21:46:21 +0000

I never would have thought to microplane a dried shitake… wonderful. I will be trying that the next time I make dumplings.

BTW – Your photos are exquisite.

By: Hungry Gal

Hungry Gal — Sun, 01 Mar 2009 21:46:00 +0000

I never would have thought to microplane a dried shitake… wonderful. I will be trying that the next time I make dumplings.

BTW – Your photos are exquisite.

By: Peko-P

Peko-P — Sun, 01 Mar 2009 17:26:14 +0000

Oh, yeah. I forgot about this one. Cooking stuff on the rice paddle.

There is a restaurant that I used to go to in Kyoto where they mixed niku-miso (I think it was niku) and chopped scallions on a rice paddle and then grilled it and served it with rice. It is great, the wood of the paddle is smoking when it arrives at your table. You scrape off the miso onto your rice and yum, yum, yum.

Somehow I see you popularizing that one in the USA.

Also, thanks for commenting on my mege udon article the other day. I am really hope that you will create your own version of that recipe.

By: Peko-P

Peko-P — Sun, 01 Mar 2009 17:26:00 +0000

Oh, yeah. I forgot about this one. Cooking stuff on the rice paddle.

Somehow I see you popularizing that one in the USA.

Also, thanks for commenting on my mege udon article the other day. I am really hope that you will create your own version of that recipe.

By: _ts of [eatingclub] vancouver

_ts of [eatingclub] vancouver — Fri, 27 Feb 2009 21:33:19 +0000

Ooh, meat farce on wooden paddles! Very nice. Although, I don’t think we have enough wooden paddles (spoons) seeing as each person in the house would probably eat 6 or more of these in one sitting! ;D

By: _ts of [eatingclub] vancouver

_ts of [eatingclub] vancouver — Fri, 27 Feb 2009 21:33:00 +0000

By: linda

linda — Fri, 27 Feb 2009 04:25:45 +0000

I’ve never experienced Izakaya in Japan, however my partner just came back and exclaimed it the best experience ever.. I guess with your help, I’d be able to have my own izakaya experience in the comfort of my home.

By: linda

linda — Fri, 27 Feb 2009 04:25:00 +0000

By: talida

talida — Fri, 27 Feb 2009 02:36:39 +0000

I myself made a Thai-style chicken sausage the other day, flavoring it with green curry paste and adding in extra mint, basil, cilantro, and chili.

Nice tip on mincing in the skin as well.

By: talida

talida — Fri, 27 Feb 2009 02:36:00 +0000

I myself made a Thai-style chicken sausage the other day, flavoring it with green curry paste and adding in extra mint, basil, cilantro, and chili.

Nice tip on mincing in the skin as well.

By: pigpigscorner

pigpigscorner — Thu, 26 Feb 2009 21:38:33 +0000

Love the presentation!

By: pigpigscorner

pigpigscorner — Thu, 26 Feb 2009 21:38:00 +0000

Love the presentation!