Chicken and Burdock Root Tsukune Patties with Mustard and Ponzu

Name: Chicken and Burdock Root Tsukune Patties with Mustard and Ponzu
Yield: 3 servings
Cuisine: American
Ingredients: 400 grams Ground chicken; 1 Burdock root; 1/2 Japanese leek; 1 tbsp Sake; 1 ☆ Egg; 1 1/2 tbsp ☆ Miso; 1 piece ☆ Ginger (grated); 2 tbsp ☆ Panko

cookpad.japan @cookpad_jp

I needed to use up some minced chicken, so I made this.

I added steps to make it easier to understand, but it's really very simple.
I added the green part of the leek for garnish in the last photo.
I used a short and thin burdock root this time, but if you use a bigger one, just use half.
With this recipe, you can make around 10-12 bite-sized patties. For 3-4 servings. Recipe by santababy

I needed to use up some minced chicken, so I made this.

cookpad.japan @cookpad_jp

I needed to use up some minced chicken, so I made this.

Saved

Ingredients

3 servings

400 gramsGround chicken
1Burdock root
1/2Japanese leek
1 tbspSake
1☆ Egg
1 1/2 tbsp☆ Miso
1 piece☆ Ginger (grated)
2 tbsp☆ Panko

Saved

Steps

1

Finely shave the burdock root, quickly run under water, and drain.
2

Roughly chop the leek and grate the ginger.
3

Mix the meat and sake in a bowl until sticky.
4

Add the burdock root, leek and all the ☆ ingredients.
5

Mix until it looks like this.
6

Portion into bite-sized pieces and fry in an oiled pan (make a dent in the middle of the patty for quick cooking).
7

Fry over medium heat until browned, then turn them over. Drizzle a tablespoon of sake (not listed).
8

Cover with a lid and cook for 3 minutes until cooked thoroughly. Then they're done!
9

Serve with Japanese mustard and ponzu sauce.