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Saba and Lotus Root Flavored Tsukune

Costo $10, salva $5

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $10

INGREDIENTI

  • Vegetables

    • 🌱 4 spears green asparagus (80g)
    • 100g lotus root
    • 5 minced shiso leaves

  • Fish

    • 🐟 200g mackerel fillet (2 pieces)

  • Seasonings

    • 🧂 1 tsp soy sauce
    • 🧂 to taste soy sauce
    • 1 tbsp sake
    • 1/2 tbsp sake
    • to taste doubanjiang
    • 2 tsp grated ginger

  • Other

    • 2 tsp salad oil
    • 🥚 1/2 beaten egg
    • 2 tbsp potato starch

PASSI

1

Finely chop the mackerel fillet and lotus root using a knife until they form a paste-like texture.

2

Combine the minced mackerel, lotus root, grated ginger, minced shiso leaves, soy sauce, sake, beaten egg, and potato starch in a bowl. Mix well to form the tsukune mixture.

3

Shape the mixture into small patties or balls.

4

Heat salad oil in a frying pan over medium heat. Pan-fry the tsukune until golden brown and cooked through, about 3–4 minutes per side.

5

Blanch the asparagus in boiling water for 1–2 minutes, then drain.

6

Serve the tsukune with blanched asparagus and drizzle with soy sauce and doubanjiang to taste.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 20g
    Proteine
  • 10g
    Carboidrati
  • 8g
    Grassi

💡 Suggerimenti

Use fresh mackerel for the best flavor and texture.Lotus root adds a crunchy texture to the tsukune.Pair with steamed rice or a light salad for a complete meal.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.