Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, fluffy crispy lotus root chicken tsukune patties. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Fluffy Crispy Lotus Root Chicken Tsukune Patties is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Fluffy Crispy Lotus Root Chicken Tsukune Patties is something that I have loved my entire life.
Kam Heong Crispy Lotus Root With Salted Egg Yolk - Messy Witchen. I am fascinated with anything that has to do with salted duck egg because I heart this sinful and yet irresistible golden egg. Great recipe for Fluffy Crispy Lotus Root Chicken Tsukune Patties.
To get started with this recipe, we have to first prepare a few components. You can cook fluffy crispy lotus root chicken tsukune patties using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Fluffy Crispy Lotus Root Chicken Tsukune Patties:
- Make ready 150 grams ●Ground chicken
- Get 2 tsp ●Grated ginger in a tube (5-10 g of ginger)
- Make ready 80 grams ●Lotus root
- Prepare 1/2 ●White part of Japanese leek
- Get 1 ●Egg
- Take 2 tbsp each ★Sugar, sake, mirin, soy sauce
- Get 1/4 tsp ★Doubanjiang (or to your liking)
Heat a nonstick pan over medium heat, add the oil, swirling to coat pan. The Japanese eat them as such in yakitori, but they also add great taste to patties. Moreover they are very nutritious, so do make a good use of them if you can get your hands on fresh ones! The Best Lotus Root Recipes on Yummly
Steps to make Fluffy Crispy Lotus Root Chicken Tsukune Patties:
- Remove the skin from the lotus root, and grate 2/3. Mince the remaining and white part of the Japanese leek, then transfer into a bowl.
- Add all the ● ingredients in the bowl, and mix until the mixture becomes sticky.
- Heat oil in a frying pan. Roll the mixture into bite-sized balls, and put into the pan. Cover with a lid, and fry both sides over low heat until golden brown
- Wipe off the excess oil in the pan with a paper towel. Add the ★ ingredients, simmer over a medium to high heat. When they become brown and shiny, turn off the heat.
- Serve on a plate, and pour over the remaining sauce from the pan, then it's done.
Marinated Lotus Root, Lotus Root Soup, Lotus Root Chips. Crispy Sous-Vide Chicken Thighs With Mustard-Wine Pan Sauce. How to Make Japanese-Style Chicken Meatball Skewers With Sweet Soy Glaze (Tsukune). All products linked here have been independently selected by our editors. A common izakaya (pub) bar snack in Japan, tsukune come in all different shapes and sizes.
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