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Fried minced chicken and lotus root | Mokomichi Hayami's recipe transcription

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[Mokomichi Hayami Official Channel] M's TABLE by Mocomichi Hayami

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Ingredients

Lotus root : 80g
Minced chicken : 300g
(A) Light soy sauce : 1 tablespoon
(A) Sake : 1 tablespoon
(A) Salt : a little
(A) Ginger (grated) : 1 piece
Katsuobushi : 3g
Coarse ground black pepper : a little
flour : Appropriate amount
Beaten egg : 1 egg + 2 tablespoons water
Bread crumbs : Appropriate amount
Fried oil : Appropriate amount
Japanese pepper : Appropriate amount

Time required

25minutes

Procedure

1) Prepare the lotus root 00:51
Peel and chop the lotus root, soak it in water to drain it, and then drain it.
2) Make seeds 01:27
Put minced chicken in a bowl, add seasoning (A), lotus root, dried bonito flakes, and coarsely ground black pepper and mix.
3) Put on the batter and fry 02:16
Shape it into an oval shape, add flour, beaten egg, and bread crumbs in that order, heat it to about 170 ° C, and fry it until it is cooked.

Point

・ By mixing minced chicken with seasonings, it has a solid taste.
・ Add black pepper for a punchy taste.
・ The flavor is increased by adding dried bonito flakes.
・ Because I want to enjoy the crispy texture of lotus root, do not chop it into small pieces but chop it roughly.
・ Bread crumbs can be sprinkled while shaping the seeds for a beautiful finish.
・ Because it is necessary to thoroughly cook to the inside, it is better to use an oval shape with an even thickness.