Step-by-Step Guide to Prepare Speedy Chicken and Burdock Root Tsukune Patties with Mustard and Ponzu
Hey everyone, it's John, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, How to Prepare Perfect Chicken and Burdock Root Tsukune Patties with Mustard and Ponzu. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken and Burdock Root Tsukune Patties with Mustard and Ponzu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and Burdock Root Tsukune Patties with Mustard and Ponzu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken and Burdock Root Tsukune Patties with Mustard and Ponzu is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Chicken and Burdock Root Tsukune Patties with Mustard and Ponzu using 8 ingredients and 9 steps. Here is how you can achieve it.
I needed to use up some minced chicken, so I made this.
I added steps to make it easier to understand, but it's really very simple.
I added the green part of the leek for garnish in the last photo.
I used a short and thin burdock root this time, but if you use a bigger one, just use half.
With this recipe, you can make around 10-12 bite-sized patties. For 3-4 servings. Recipe by santababy
Ingredients and spices that need to be Make ready to make Chicken and Burdock Root Tsukune Patties with Mustard and Ponzu:
- 400 grams Ground chicken
- 1 Burdock root
- 1/2 Japanese leek
- 1 tbsp Sake
- 1 ☆ Egg
- 1 1/2 tbsp ☆ Miso
- 1 piece ☆ Ginger (grated)
- 2 tbsp ☆ Panko
Steps to make Chicken and Burdock Root Tsukune Patties with Mustard and Ponzu
- Finely shave the burdock root, quickly run under water, and drain.
- Roughly chop the leek and grate the ginger.
- Mix the meat and sake in a bowl until sticky.
- Add the burdock root, leek and all the ☆ ingredients.
- Mix until it looks like this.
- Portion into bite-sized pieces and fry in an oiled pan (make a dent in the middle of the patty for quick cooking).
- Fry over medium heat until browned, then turn them over. Drizzle a tablespoon of sake (not listed).
- Cover with a lid and cook for 3 minutes until cooked thoroughly. Then they're done!
- Serve with Japanese mustard and ponzu sauce.
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