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Teriyaki chicken lotus root tsukune｜kattyanneru's recipe transcription

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kattyanneru

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Ingredients

鶏胸肉 : 250g
れんこん : 150g
料理酒 : 大さじ1
片栗粉 : 大さじ2
砂糖 : 小さじ1
塩胡椒 : 小さじ1/4
みりん : 大さじ2
醤油 : 大さじ1
砂糖 : 大さじ1
すりおろしにんにく : 小さじ1

Time required

50minutes

Procedure

1) 酢水にさらす 00:40
れんこんの皮を剥き、5〜10分程酢水にさらす。
2) 切る 00:50
Remove the skin from the chicken breast, open it in two pieces, and cut it into pieces about 2 cm square. Beat with a kitchen knife, mince and put in a bowl.
3) すりおろす 01:28
れんこんの2/3を切り分け、ボウルの中にすりおろす。
4) 調味料を合わせる 01:44
料理酒、片栗粉、砂糖、塩胡椒を合わせ、練り合わせる。残りのれんこんを細かく刻んで加え、混ぜ合わせる。
5) Make meat 02:13
肉だねを手にとり、食べやすい大きさの平な円形に形を整える。
6) 焼く 02:39
Add vegetable oil to a frying pan and heat on medium heat, then line up the chicken breasts and bake on medium heat. When the bottom is hardened and the grill is browned, turn it over, cover it, and steam it on low medium heat for 2 minutes.
7) 煮絡める 03:33
When it gets roasted, add mirin, soy sauce, sugar, and grated garlic, set to medium heat, and simmer while removing water.
8) 仕上げる 04:13
水分が飛んでタレが絡んだら完成。お皿に盛り付ける

Point

・ Finely chop the chicken breast skin and mince it together.
・ If you don't like chicken breast skin, remove it.
・ If it is troublesome to roll the meat, you can scoop it up in a warm frying pan with a spoon and bake it.
・ If you have all-purpose soy sauce, you can substitute 2-3 tablespoons.