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.
5 comments:
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!
I love it when the yakitori places add in some nankotsu (cartilage) to their tsukune, Dennis, makes it really "korikori".
Take 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!
Ooh, yummy!
lol Rowena, and you're still WAAY lighter than me...
Thanks K!
Take care you two.
Kat
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