First, boil lots of water. Shave off hte tough skins of the asparagus while the water is boiling, and cut in half.
Boil the asparagus for 3 minutes after the water comes to a boil. If you want a crunchy texture, don't boil it. Drain in a colander and let cool.
Next, make the tsukune. Mince the chicken with a knife, and put it in a bowl. This helps tenderize the meat.
Roughly chop the ingredients marked with ★.
Add the tenderized minced meat from step 3 with the ingredients from ★ and ☆, and knead until it all sticks together.
Wrap the cooled asparagus with the kneaded meat patties. We let them sit for 10 minutes at my house.
Add oil in a pan, and cook over medium low heat on both sides until golden brown. Then, add sake, cover with a lid, and cook longer.
While they are steaming, mix the ingredients marked with ◎. Add in the ingredients from ◎ once they have cooked through!!
Cook over medium heat and let the flavors permeate the patties. Make sure not to burn them.
The longer you simmer them, the more the flavor permeates the patties. They are done once they are glossy and brown!
Story Behind this Recipe
I made this because I bought some great asparagus (>_<).
The tsukune patties are rather soft, so if you have trouble when wrapping them, increase the amount of bread crumbs, or add more potato starch until firm. If you want to later pack these in bentos, freeze them after cooling in step 7, then you can microwave and eat them when you want .