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Ingredients requirements Tsukune-style Chicken Patties with Asparagus:
- Prepare 3 for Asparagus
- Provide 200 grams Ground chicken
- Provide 1 tbsp of Sake
- Need 1/2 cm ☆ Grated garlic (from a tube)
- Provide 1 of cm ☆ Grated ginger (from a tube)
- Need 1 ☆ Egg
- Provide 1 pinch for ☆ Salt and pepper
- Take 20 grams - ☆ Panko
- Take 1 tsp for ☆ Soy sauce
- Give 1 - ★ Shiitake mushrooms
- Get 2 for ★ Shiso leaves
- Get 3 cm ★Green onions
- Prepare 25 ml for ◎ Usukuchi soy sauce
- Prepare 25 ml ◎ Mirin
- Require 1 1/2 tbsp for ◎ Sugar
Tsukune-style Chicken Patties with Asparagus instructions:
- 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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