Chicken and Burdock Root Tsukune Patties with Mustard and Ponzu
Chicken and Burdock Root Tsukune Patties with Mustard and Ponzu

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chicken and burdock root tsukune patties with mustard and ponzu. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Chicken and Burdock Root Tsukune Patties with Mustard and Ponzu is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Chicken and Burdock Root Tsukune Patties with Mustard and Ponzu is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook chicken and burdock root tsukune patties with mustard and ponzu using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Chicken and Burdock Root Tsukune Patties with Mustard and Ponzu:
  1. Get 400 grams Ground chicken
  2. Make ready 1 Burdock root
  3. Prepare 1/2 Japanese leek
  4. Take 1 tbsp Sake
  5. Prepare 1 ☆ Egg
  6. Make ready 1 1/2 tbsp ☆ Miso
  7. Prepare 1 piece ☆ Ginger (grated)
  8. Take 2 tbsp ☆ Panko
Instructions to make Chicken and Burdock Root Tsukune Patties with Mustard and Ponzu:
  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.

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