Recipe: Perfect Fluffy Crispy Lotus Root Chicken Tsukune Patties

Florence Morton
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
Recipe: Perfect Fluffy Crispy Lotus Root Chicken Tsukune Patties
Page content

Recipe: Perfect Fluffy Crispy Lotus Root Chicken Tsukune Patties Delicious, fresh and tasty.

Fluffy Crispy Lotus Root Chicken Tsukune Patties. 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.

Tsukune are Japanese chicken meat balls with a kind of Teriyaki sauce and are popular at Yakitori Ground chicken is the main ingredient for Tsukune.

Because of the soft texture, it is a popular item While we used finely chopped brown onion, some Renkon (lotus root), or water chestnuts are also.

In this video we will see how to select a fresh lotus root and make sweet lotus root chips.

You can have Fluffy Crispy Lotus Root Chicken Tsukune Patties using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Fluffy Crispy Lotus Root Chicken Tsukune Patties

  1. You need 150 grams of ●Ground chicken.

  2. Prepare 2 tsp of ●Grated ginger in a tube (5-10 g of ginger).

  3. It’s 80 grams of ●Lotus root.

  4. It’s 1/2 of ●White part of Japanese leek.

  5. Prepare 1 of ●Egg.

  6. It’s 2 tbsp of each ★Sugar, sake, mirin, soy sauce.

  7. You need 1/4 tsp of ★Doubanjiang (or to your liking).

Heat a nonstick pan over medium heat, add the oil, swirling to coat pan.

The Japan Food Addict app is here!

Grab it on the App Store.

Japanese: Renkon to Tori no Nimono.

Fluffy Crispy Lotus Root Chicken Tsukune Patties instructions

  1. 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..

  2. Add all the ● ingredients in the bowl, and mix until the mixture becomes sticky..

  3. 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.

  4. 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..

  5. Serve on a plate, and pour over the remaining sauce from the pan, then its done..

Nimono is the Japanese word for food that is boiled and seasoned.

Tori means chicken and renkon is a lotus root.

You can find this in any Asian grocery store.

I have already introduced many ways to make "Tsukune", or chicken patties in yakitori fashion.

The Japanese eat them as such in yakitori, but they also add great taste to patties.