Chicken Chewy Lotus Root Tsukune Patties

Chicken Chewy Lotus Root Tsukune Patties

With plenty of lotus root for a crispy, chewy feel.

Ingredients: 4 servings

Chicken breast or ground chicken meat
about 400 g
Lotus root
about 200 g
Firm tofu (300 g)
1/4 block
2 tablespoons
Salt and pepper
a small amount
☆Water, mirin
4 tablespoons each
☆Soy sauce, sake
3 tablespoons of each
1 tablespoon
☆Dashi stock granules
1 teaspoon
Vegetable oil
1 tablespoon


1. Use a food processor to grind up the chicken meat (if you're using ground meat you can skip this step). Next grind up the lotus root roughly and transfer to the bowl.
2. Lightly salt and pepper, then add the katakuriko and tofu (don't drain the water) and mix until it becomes sticky.
3. Make into oval shapes and fry in an oiled frying pan. Since there'll be a lot, cook in batches if they don't all fit.
4. Mix together the ☆ sauce ingredients. Add the combination to the frying pan with the cooked tsukune. Mix the sauce in and simmer on high heat.
5. Simmer for 10 minutes, and if the sauce has been mixed in evenly as shown in the picture, it's complete.

Story Behind this Recipe

This is the second recipe for using chicken breast meat.