Peel and finely chop the lotus root. Finely chop the green onion. Trim the enoki mushrooms and cut into 1/2-inch (about 1 cm) pieces.

Add the salt to the ground chicken and knead until it becomes sticky.

Add the eggs, panko, potato starch, a pinch of salt and pepper, and ginger paste. Mix well. Add the chopped vegetables and knead until everything is evenly combined.

Heat oil in a skillet over low heat. Scoop the mixture with a large spoon (about the size of a curry spoon) and shape into balls. Place them in the skillet. Cover and cook, steaming as they fry.

When the bottoms are lightly browned and the tops turn slightly white, flip them over. This takes about 3–5 minutes.

Once cooked through, remove the tsukune from the skillet. Use the same skillet to make the sauce.

In a bowl, combine all the sauce ingredients and mix well. Turn off the heat under the skillet, pour in the sauce, and simmer over low heat until it thickens. Keep the heat low to prevent burning.

Stir the sauce constantly with a wooden spatula to avoid lumps. Once the alcohol has evaporated and the sauce has thickened, return the tsukune to the skillet and coat them well with the sauce.

If freezing, let the tsukune cool completely before freezing. To reheat, microwave carefully to avoid burning.