Chicken mince meat (pork mince also OK if you prefer)
1 bunch (2 bunches also OK)
◎Salt and pepper
a small amount
Grated daikon radish
Finely mince the chives and put in a bowl. Add katakuriko and mix to evenly coat.
Add chicken mince meat and the ◎ ingredients and mix with your hands. I really wanted my child to eat carrots, so I grated 1/3 and added it here.
Use the palm of your hands to make round patties. Whatever size you prefer is fine.
Heat vegetable oil in a frying pan and line up the meat patties you made in Step 3 in the pan. Cook until all sides are golden brown.
Add water, cover with a lid, and steam cook on low heat. Cook until the water evaporates, and once the meat has been cooked through... it's finished.
Transfer to a plate and serve with grated daikon. Top with ponzu sauce or soy sauce and serve.
Story Behind this Recipe
This is based off a recipe I saw in a cookbook a long time ago! I've changed it a bit.
-After steaming, if there's still some water left, wipe with something like a paper towel. -If you want a heartier dish, make with pork meat. Pork is also very delicious. -227 kcal per serving. Salt 1.4 g.