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A Favorite with Children Easy Teriyaki Lotus Root Meatballs

A Favorite with Children Easy Teriyaki Lotus Root Meatballs

Crispy lotus root. Sweet and spicy. Steeped in sauce... Goes well with rice!
The richness increases if you dip them in eggs.
Great for your lunchbox.

Ingredients: Serves 4

Ground chicken
400g
Lotus root
200g
Leek
1
◎Ginger (grated)
a piece about twice the size of your thumbtip (about 2 teaspoons)
◎Miso
2 tablespoons
◎Katakuriko
2 tablespoons
Vegetable oil
as needed
For the sauce:
□Soy sauce
4 tablespoons
□Sugar
2 tablespoons
□Mirin
2 tablespoons
□Sake
2 tablespoons

Steps

1. Peel the lotus root and mince roughly. Mince the leek. Combine the □ ingredients in a separate bowl and set aside.
2. Add the ground chicken to the lotus root mixture. Add the ◎ ingredients and mix well until you have a sticky paste.
3. Divide the paste into portions. You may wish to shape them. Heat vegetable oil in a pan. Line the meatballs in the pan.
4. Cook the meatballs on both sides until they form a golden brown crust. Add about 2 tablespoons of water to the pan, then cover with a lid to steam.
5. When the meatballs are cooked through, remove the lid and absorb the remaining water with a paper towel.
6. Add the sauce you mixed in step 1 and simmer.
7. All done.
8. If you want to get children to eat this, or want to change the flavour a bit add an egg yolk to dip the meatball in. This will increase the richness of the dish and bring its deliciousness to a new level.

Story Behind this Recipe

I found this recipe in a cookbook! I decided to make my own version.
I had some lotus root in the refrigerator... and when I went shopping, ground chicken was on sale.
Try making this recipe for your main dish tonight.