Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, fluffy crispy lotus root chicken tsukune patties. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Fluffy Crispy Lotus Root Chicken Tsukune Patties is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Fluffy Crispy Lotus Root Chicken Tsukune Patties is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook fluffy crispy lotus root chicken tsukune patties using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Fluffy Crispy Lotus Root Chicken Tsukune Patties:
- Prepare 150 grams ●Ground chicken
- Make ready 2 tsp ●Grated ginger in a tube (5-10 g of ginger)
- Get 80 grams ●Lotus root
- Make ready 1/2 ●White part of Japanese leek
- Get 1 ●Egg
- Prepare 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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