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Ingredients requirements for Tsukune-style Chicken Patties with Asparagus:
- Need 3 - Asparagus
- Require 200 grams - Ground chicken
- Take 1 tbsp of Sake
- You need 1/2 of cm ☆ Grated garlic (from a tube)
- Give 1 cm ☆ Grated ginger (from a tube)
- Prepare 1 of ☆ Egg
- Provide 1 pinch for ☆ Salt and pepper
- Provide 20 grams - ☆ Panko
- Make ready 1 tsp of ☆ Soy sauce
- Get 1 - ★ Shiitake mushrooms
- Require 2 - ★ Shiso leaves
- Require 3 of cm ★Green onions
- Need 25 ml for ◎ Usukuchi soy sauce
- Need 25 ml of ◎ Mirin
- Need 1 1/2 tbsp ◎ Sugar
Tsukune-style Chicken Patties with Asparagus process:
- First, boil lots of water. Shave off hte tough skins of the asparagus while the water is boiling, and cut in half.
- Boil the asparagus for 3 minutes after the water comes to a boil. If you want a crunchy texture, don't boil it. Drain in a colander and let cool.
- Next, make the tsukune. Mince the chicken with a knife, and put it in a bowl. This helps tenderize the meat.
- Roughly chop the ingredients marked with ★.
- Add the tenderized minced meat from step 3 with the ingredients from ★ and ☆, and knead until it all sticks together.
- Wrap the cooled asparagus with the kneaded meat patties. We let them sit for 10 minutes at my house.
- Add oil in a pan, and cook over medium low heat on both sides until golden brown. Then, add sake, cover with a lid, and cook longer.
- While they are steaming, mix the ingredients marked with ◎. Add in the ingredients from ◎ once they have cooked through!!
- Cook over medium heat and let the flavors permeate the patties. Make sure not to burn them.
- The longer you simmer them, the more the flavor permeates the patties. They are done once they are glossy and brown!
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