Step-by-Step Guide to Prepare Ultimate Salty Tsukune (Chicken Patties) with Japanese Leeks
Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a special dish, Simple Way to Make Favorite Salty Tsukune (Chicken Patties) with Japanese Leeks. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Salty Tsukune (Chicken Patties) with Japanese Leeks, 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 Salty Tsukune (Chicken Patties) with Japanese Leeks 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 Salty Tsukune (Chicken Patties) with Japanese Leeks is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few components. You can cook Salty Tsukune (Chicken Patties) with Japanese Leeks using 6 ingredients and 5 steps. Here is how you cook that.
My children love chicken patties, but I want them to eat vegetables, so I made this recipe. It also has a very nice sesame oil aroma!
It is very nice if you use thicker Japanese leeks, but it takes time to cook all the way. Cook slowly or, alternatively, cut the leek into half lengthwise, then wrap with the meat mixture. For 2 servings. Recipe by Umakappe
Ingredients and spices that need to be Make ready to make Salty Tsukune (Chicken Patties) with Japanese Leeks:
- 160 grams Minced chicken thigh
- 1/2 tsp Salt
- 1 tsp Sake
- 1 tsp Katakuriko
- 1 Japanese leek
- 1 Sesame oil
Instructions to make Salty Tsukune (Chicken Patties) with Japanese Leeks
- Separate the Japanese leek into green and white parts and set aside the white parts. Chop the green part of the leek. In a bowl, mix the minced chicken with salt, sake, katakuriko, and chopped leeks.
- Knead well until it develops a sticky consistency, then divide into 3 portions.
- Cut the white part of the Japanese leek into 3 portions. Wet your hands with sesame oil and wrap the white leek stick with the meat mixture. This yields 3 portions. Cook on a heated pan over medium heat.
- Roll them as you cook to cook them well through the middle.
- Slice them into 3-4 portions each and they're done!! Serve with lemon if desired.
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