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Chicken Tsukune | Transcription of the recipe by cooking researcher Ryuji's Buzz Recipe

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Ingredients

鶏もも肉 : 250g
(A) salt : 小さじ1/3
(A) Liquor : 小さじ1
(A) Katakuriko : 小さじ1と1/2
レンコン : 30g
長ねぎ : 30g
サラダ油 : 適量
(B) salt : 適量
(B) Ajinomoto : 適量
カットレモン : 適量

Time required

20minutes

Procedure

1) cut vegetables 02:10
Mince the lotus root with the skin on.
Chop the long onion.
Put the chopped vegetables in a bowl.
2) mince chicken thighs 04:05
Remove skin from chicken thighs and cut into pieces.
Beat well with a kitchen knife to make minced meat and add to the bowl of 1.
3) knead the seeds 06:10
Put the seasoning (A) in the bowl of 2 and knead it to form a circle.
4) つくねを焼く 07:33
フライパンにサラダ油をひき、強めの中火で温める。
3のつくねを両面焼く。
片面ずつ(B)の塩、味の素を振りかけて中に火が通るまで焼く。
お皿に盛りつけ、カットレモンを添えたら完成。

Point

・Use 300-310g of chicken thigh with the skin on.
・You can use boiled lotus root.
・You should finely chop the green onions.
・It is good to leave the ground meat in a slightly rough state (to the extent that it can be molded into a round shape).
・When kneading the dough, apply a small amount of oil to your hands so that they don't stick to your hands.
・By sprinkling salt and Ajinomoto while baking, the surface will be flavored and delicious.
・You can make chicken skin ponzu by boiling leftover chicken skin in salt water and adding green onions, ponzu sauce, and shichimi chili pepper.