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Chicken and Burdock Root Tsukune Patties with Mustard and Ponzu

Chicken and Burdock Root Tsukune Patties with Mustard and Ponzu

This is a simple chicken patty with the wonderful texture and aroma of burdock roots. The panko make it fluffy! It's really easy with few seasonings.

Ingredients: 3-4 servings

Ground chicken
400 g
Burdock root
1 (small and thin)
Japanese leek
1/2
Sake
1 tablespoon
☆ Egg
1
☆ Miso
1 1/2 tablespoons
☆ Ginger (grated)
1 piece
☆ Panko
2 tablespoons

Steps

1. Finely shave the burdock root, quickly run under water, and drain.
2. Roughly chop the leek and grate the ginger.
3. Mix the meat and sake in a bowl until sticky.
4. Add the burdock root, leek and all the ☆ ingredients.
5. Mix until it looks like this.
6. Portion into bite-sized pieces and fry in an oiled pan (make a dent in the middle of the patty for quick cooking).
7. Fry over medium heat until browned, then turn them over. Drizzle a tablespoon of sake (not listed).
8. Cover with a lid and cook for 3 minutes until cooked thoroughly. Then they're done!
9. Serve with Japanese mustard and ponzu sauce.

Story Behind this Recipe

I needed to use up some minced chicken, so I made this.