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Hanpen Tsukune | Toshiko Okuzono's Daily Recipe Transcription of Ms. Home Cooking Researcher's Official Channel

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材料

  • Minced pork : 150g
  • (A)醤油 : 小さじ1
  • (A)片栗粉 : 大さじ1
  • ginger : 1かけ
  • はんぺん : 1枚
  • ごま油 : 適量
  • 青ネギ : 適量

所要時間

15分

手順

  1. 1) Prepare for minced chicken 01:18

    Put minced chicken, (A) and grated ginger in a plastic bag and knead to mix them all.

  2. 2) Make Tsukune Seeds 03:26

    Cut the hanpen into pieces of appropriate size by hand, add to 1 bag, crush the whole bag, add the green onions cut into small pieces, and knead further.

  3. 3) Round the seeds 06:10

    Flatten the bag of 2 and cut it with scissors, and roll the seeds into 8 equal parts by hand.

  4. 4) 炒める 07:34

    Put a little extra water in a frying pan and heat it.
    When all the water in the frying pan has evaporated, add sesame oil, turn off the heat, and when you have finished arranging 3, turn on the heat again.
    When one side is browned, turn it over, lightly brown the other side, add 2 to 3 tablespoons of water outside the amount, cover immediately, steam over medium to slightly low heat for about 3 minutes, and then cook. Stop.

  5. 5) 盛り付ける 10:17

    皿に、4を盛り付けたら、完成。

Point

・ The secret to fluffy meatballs is to use "hanpen".
・ The yam effect of hanpen doubles the softness and makes it delicious even when cold.
・ The umami of hanpen fish brings out the umami of minced chicken, making it more than 1 + 1 delicious.
-In step 2, it does not matter whether the hanpen remains in a small state or it is crushed until it is completely gone.
・ When you touch the seeds of Tsukune in steps 3 and 4, if you get your hands wet, they will not stick together.
・ Hanpen is easy to burn, so if you are worried, you should reduce the heat and cook.
・ If you want to cook to the inside, turn off the heat after steaming and leave it for 1 to 2 minutes without removing the lid.
・ You do not have to use green onions.

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