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Tsukune (chicken meatballs with lotus root) | Recipe transcription by Kenmasu Cooking

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Ingredients

Lotus root : 100g
minced chicken : 220g
Macrophyll : 5 sheets
egg white : 1 piece
(A) Salt : Appropriate amount
(A)ブラックペッパー : 適量
potato starch : 2 teaspoons
egg yolk : 1 piece
(B) Soy sauce : 1 and 1/2 tablespoons
(B)Mirin : 1 and 1/2 tablespoons
(B)Cooking sake : 1 and 1/2 tablespoons
(B) Sugar : 1 and 1/2 teaspoons
oil : 1 tablespoon
white sesame : Appropriate amount

Time required

20minutes

Procedure

1) make seeds 01:11
Peel the skin of the lotus root with a peeler.
Roughly chop the lotus root and put it in a bowl.
Add the ground chicken and chopped shiso leaves to the bowl.
Add egg white and (A) and mix.
Add potato starch and knead further.
Divide the seeds into thirds.
2) bake 05:05
Heat a frying pan, add oil, add the formed pieces, cover, and steam-fry for 3 minutes over medium heat.
3) make the sauce 05:51
Add (B) to a bowl and mix.
4) タレを合わせる 06:18
Turn 2 over, cover with a lid, and bake for 2 to 3 minutes.
Gently absorb the oil with kitchen paper, add step 3, and heat while stirring.
5) 盛り付ける 08:10
Arrange on a plate and add the egg yolk in the bowl.
Sprinkle white sesame seeds over the meatballs and top with chopped shiso leaves (not listed) to complete.

Point

・To enjoy the texture, make the lotus root larger or cut it into smaller pieces.
・When frying the seeds in a frying pan, separate them so they don't stick together.
・When absorbing the oil with kitchen paper in step 4, it is not necessary to absorb all the oil.