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Daikon and Tsukune Mille-feuille Steamed

Cost $8, save $12

Source: Recommended by CookPal

  • 20 Min
  • 2 Servings
  • $8

INGREDIENTS

  • Main

    • 🍗 200g ground chicken
    • 200g daikon, sliced
    • 80g minced green onion
    • 60g mizuna, chopped
    • 1 tbsp sake

  • Seasoning

    • 1 tbsp sake
    • 🧂 1/3 tsp salt
    • 1 tsp sesame oil
    • 1 tsp potato starch
    • 1/2 tsp grated ginger

  • Condiment

    • 2 tbsp ponzu sauce

STEPS

1

Cut mizuna into 3cm pieces, soak in water for 5 minutes, and drain. Slice daikon into 5mm thickness. Mince green onion.

2

In a plastic bag, combine ground chicken, minced green onion, and seasoning ingredients. Knead the mixture through the bag until sticky. Cut the tip of the bag.

3

Layer daikon slices and chicken mixture alternately in a heatproof dish, forming a radial pattern. Repeat until ingredients are used up.

4

Drizzle sake over the layered dish, cover loosely with plastic wrap, and microwave at 600W for 7 minutes. Let it sit for 1 minute with the wrap on.

5

Place mizuna in the center of the dish and serve with ponzu sauce.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 20g
    Protein
  • 15g
    Carbs
  • 8g
    Fats

đź’ˇ Tips

Use fresh daikon for a sweeter flavor.Microwave cooking saves time and energy compared to stovetop steaming.This dish is great for busy days as it requires minimal cleanup.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.