Sometimes you can even find them in nabe (hot pots).
I recently bought some renkon (lotus root) for another dish so I wanted to use up some of it making this.
This is super easy if you have a food processor, if not you have to mince everything kinda fine.
Tsukune : makes about 10 patties
250 grams chicken breast, boneless
3-inch long piece of renkon, peeled
10 leaves shiso (perilla)
1 egg
some oil
Put everything but the egg and oil into the food processor and whizz until everything is minced.
If you want to have some crunch from the renkon, I would cut it by hand to get a chunkier consistency.
Pour everything from the processor into a bowl and then add the egg and mix until everything is combined well.
On medium heat, add a little oil to a pan (I used a non-stick pan) and with a spoon, spoon out patties into the pan.
This mixture basically has no seasoning, so I served this with a ginger ankake sauce.
NOTES: I liked this, it is quite moist and the sauce adds some flavor. I'm making this again.
Nice Kat! The texture of the renkon is great with. Sometimes my mixture can be too loose to grill (cause my recipes are always ad hoc), a trick I learned is to microwave it while on the skewer on a wrapped plate just enough to firm up. Tsukune is usually up there in my top three yakitori!
ReplyDeleteI love it when the yakitori places add in some nankotsu (cartilage) to their tsukune, Dennis, makes it really "korikori".
ReplyDeleteTake care.
Kat
This must be like mini-patties because 250 grams of any kind of meat equals 2 skinny burger patties for me but you got 10!
ReplyDeleteOoh, yummy!
ReplyDeletelol Rowena, and you're still WAAY lighter than me...
ReplyDeleteThanks K!
Take care you two.
Kat