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Tsukune Seseri (left) and tsukune (right). Tsukune (つくね、捏、捏ね) is a Japanese chicken meatball most often cooked yakitori style (but also can be fried, baked, or boiled) and sometimes covered in a sweet soy or yakitori tare, which is often mistaken for teriyaki sauce.
Karaage (唐揚げ, 空揚げ, or から揚げ, ) is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. The process involves lightly coating small pieces of meat or fish with a combination of flour and potato starch or corn starch , and frying in a light oil.
Chicken katsu. Chicken katsu (chicken cutlet (Japanese: チキンカツ, Hepburn: chikinkatsu)), also known as panko chicken or tori katsu (torikatsu (鶏カツ)) is a Japanese dish of fried chicken made with panko bread crumbs. It is related to tonkatsu, fried pork cutlets. The dish has spread internationally and has become a common dish ...
Tekwan is a fish soup of Palembang, Indonesia, prepared with fishcake. Tekwan – Indonesian fish soup dish; Thieboudienne – Traditional dish from Senegal; Tinapa – Filipino smoked fish; Tiradito – Peruvian dish of raw fish; Topote – Local dish of Veracruz, Mexico; Tsukune – Japanese chicken meatball
Chicken tatsuta (チキン タツタ) is a Japanese-style fried chicken burger sold and trademarked by McDonald's Japan. Tatsuta-age [ ja ] indicates a way of cooking using deep frying. After marinating meat or fish, the meat is sprinkled with Japanese katakuri-ko ( potato starch ) before frying.
Kabiraji (Bengali: কবিরাজি) is an Indian fried dish made of chicken, [1] fish., [2] mutton or prawn. This is a popular dish in eastern India, originating from Kolkata . [ 3 ] [ 4 ] The dish has a fish, chicken or mutton cutlet inside, wrapped in a coating of crunchy deep-fried egg floss.
A fine kind of the fish called papalina thrives in the island's wide bay of Kalloni, and ouzo production has been a long tradition in the area of Plomari. A handful of manufacturers of Lesvos produce and export canned sardines, considered a local delicacy.
Takiawase (煮合): vegetables served with meat, fish or tofu; the ingredients are simmered separately. Futamono (蓋物): a "lidded dish"; typically a soup. Yakimono (焼物): flame-grilled food (esp. fish) Su-zakana (酢肴): a small dish used to cleanse the palate, such as vegetables in vinegar; vinegared appetizer.