Finely shave the burdock root, quickly run under water, and drain.
Roughly chop the leek and grate the ginger.
Mix the meat and sake in a bowl until sticky.
Add the burdock root, leek and all the ☆ ingredients.
Mix until it looks like this.
Portion into bite-sized pieces and fry in an oiled pan (make a dent in the middle of the patty for quick cooking).
Fry over medium heat until browned, then turn them over. Drizzle a tablespoon of sake (not listed).
Cover with a lid and cook for 3 minutes until cooked thoroughly. Then they're done!
Serve with Japanese mustard and ponzu sauce.
Story Behind this Recipe
I needed to use up some minced chicken, so I made this.
I added steps to make it easier to understand, but it's really very simple. I added the green part of the leek for garnish in the last photo. I used a short and thin burdock root this time, but if you use a bigger one, just use half. With this recipe, you can make around 10-12 bite-sized patties.