CookPal AI
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BIG Renkon Tsukune

Coût $10, économiser $15

Source: Recommended by CookPal

  • 20 Min
  • 4 Portions
  • $10

INGRÉDIENTS

  • Meat

    • 🍗 300g minced chicken (thigh)

  • Seafood

    • 1 large hanpen (120g)

  • Egg

    • 🥚 1 beaten egg

  • Vegetables

    • 200g lotus root
    • 🧅 1/2 stalk green onion

  • Oil

    • 1/2 tbsp salad oil

  • Starch

    • 1 tbsp potato starch (for lotus root)

  • Seasoning

    • 1 tbsp sake
    • 1 tbsp potato starch
    • 1/2 tsp grated ginger

  • Sauce

    • 1 tbsp sake
    • 2 tbsp mirin
    • 1 1/2 tbsp soy sauce

  • Garnish

    • 🧅 Chopped green onion, as needed

ÉTAPES

1

Cut lotus root in half lengthwise. Slice one half into 5mm thin slices and finely chop the other half. Soak both in water. Mince the green onion.

2

Place hanpen in a plastic bag and knead until smooth. Add minced chicken, beaten egg, chopped lotus root, green onion, and seasonings (☆). Mix until sticky.

3

Heat salad oil in a pan and spread thinly with a paper towel. Arrange lotus root slices and sprinkle potato starch. Spread the chicken mixture evenly on top. Cook over medium heat for 3 minutes until lightly browned.

4

Flip the mixture, cover with a lid, and cook on low heat for 8 minutes until fully cooked. Remove from the pan.

5

Wipe the pan clean and add sauce ingredients (★). Heat over medium, stirring until thickened.

6

Plate the tsukune, drizzle with sauce, and garnish with chopped green onion.

NUTRIMENTS

Par portion

🔥

320

Calories

  • 25g
    Protéines
  • 20g
    Glucides
  • 12g
    Graisses

💡 Astuces

Use fresh lotus root for the best crunch.Adjust the sauce sweetness by modifying mirin quantity.Pair with steamed rice or a side salad for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.