How to Make Perfect Fluffy Crispy Lotus Root Chicken Tsukune Patties

Without fail making ultimate Fluffy Crispy Lotus Root Chicken Tsukune Patties easy, yummy, practical.

Good Evening every body, at this time you get present recipe Fluffy Crispy Lotus Root Chicken Tsukune Patties with 7 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 7 ingredients and 5 stages of easy cooking Fluffy Crispy Lotus Root Chicken Tsukune Patties.

Ingredients for Fluffy Crispy Lotus Root Chicken Tsukune Patties

1. Prepare 150 grams : ●Ground chicken.

2. Needed 2 tsp : ●Grated ginger in a tube (5-10 g of ginger).

3. Prepare 80 grams : ●Lotus root.

4. Needed 1/2 : ●White part of Japanese leek.

5. Needed 1 : ●Egg.

6. Needed 2 tbsp : each ★Sugar, sake, mirin, soy sauce.

7. Needed 1/4 tsp : ★Doubanjiang (or to your liking).

If all ingredients Fluffy Crispy Lotus Root Chicken Tsukune Patties it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Fluffy Crispy Lotus Root Chicken Tsukune Patties

1. Remove the skin from the lotus root, and grate 2/3. Mince the remaining and white part of the Japanese leek, then transfer into a bowl..

2. Add all the ● ingredients in the bowl, and mix until the mixture becomes sticky..

3. Heat oil in a frying pan. Roll the mixture into bite-sized balls, and put into the pan. Cover with a lid, and fry both sides over low heat until golden brown.

4. Wipe off the excess oil in the pan with a paper towel. Add the ★ ingredients, simmer over a medium to high heat. When they become brown and shiny, turn off the heat..

5. Serve on a plate, and pour over the remaining sauce from the pan, then it's done..

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