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Seaweed Tsukune

Costo $5, salva $10

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porzioni
  • $5

INGREDIENTI

  • Main Ingredients

    • 150g ground chicken
    • 🧅 1/4 onion, minced (50g)
    • 2–3 sheets Korean seaweed
    • 1 tsp salad oil

  • Meat Mixture Seasoning

    • 1/2 tbsp sake
    • 🧂 1 pinch salt
    • A dash of pepper
    • 1/2 tbsp potato starch

  • Tsukune Sauce

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

  • Garnish

    • White sesame seeds, as needed

PASSI

1

Mince the onion finely.

2

In a plastic bag, combine ground chicken, minced onion, and tear the Korean seaweed into pieces. Add the meat mixture seasoning ingredients and mix until sticky. Cut the tip of the bag.

3

Heat a frying pan with salad oil and squeeze 1/4 of the meat mixture into the pan. Cook over medium heat until browned, then flip. Cover and steam on low heat for about 2 minutes.

4

Add the tsukune sauce ingredients to the pan and simmer while flipping until glossy and coated.

5

Plate the tsukune and sprinkle with white sesame seeds.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 20g
    Proteine
  • 15g
    Carboidrati
  • 10g
    Grassi

💡 Suggerimenti

Use Korean seaweed for a richer flavor, but roasted seaweed can be substituted.A piping bag or plastic bag makes shaping the tsukune easier and less messy.Serve with rice or vegetables for a complete meal.

⚠️ Precauzioni

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