Polpettina di Pollo su Stecchino

The **polpettina di pollo su stecchino** (chicken meatball on a skewer) is a staple of Japanese *yakitori* cuisine, where it is known as *tsukune*. These skewered, grilled chicken meatballs are typically made from ground or minced chicken, often combined with finely chopped onion, ginger, soy sauce, and sometimes breadcrumbs or egg as a binder. The mixture is shaped around a bamboo skewer and grilled over hot binchōtan charcoal, which imparts a distinctive smoky aroma.

A great version of *tsukune* is distinguished by its texture—juicy and tender on the inside with a slightly crisp, caramelized exterior. The meatball should be well-seasoned but not overpowering, allowing the natural flavor of the chicken to shine. Many high-end yakitori spots, such as the unnamed restaurant featured in *Cosa mangiamo oggi?* in Kyoto, Japan, serve *tsukune* with a tare glaze (a sweet soy-based sauce) and often accompany it with a side of raw egg yolk for dipping, which adds richness and a silky finish. At Torisho Sai, another Kyoto venue praised in the same program, the *tsukune* is noted for its perfect balance of seasoning and charcoal-grilled aroma.

Regional variations exist across Japan. In some areas, *tsukune* includes cartilage or chicken skin for added texture, while others incorporate vegetables like scallions or shiso leaf. In the Kansai region, the tare tends to be sweeter, while in Tokyo, a salt-based seasoning (*shio*) is more common. Outside Japan, *tsukune* has been adapted with local spices or served as a main dish rather than a skewered appetizer.