Tsukune-style Chicken Patties with Asparagus

Name: Tsukune-style Chicken Patties with Asparagus
Yield: 6 servings
Cuisine: American
Ingredients: 3 Asparagus; 200 grams Ground chicken; 1 tbsp Sake; 1/2 cm ☆ Grated garlic (from a tube); 1 cm ☆ Grated ginger (from a tube); 1 ☆ Egg; 1 pinch ☆ Salt and pepper; 20 grams ☆ Panko; 1 tsp ☆ Soy sauce; 1 ★ Shiitake mushrooms; 2 ★ Shiso leaves; 3 cm ★Green onions; 25 ml ◎ Usukuchi soy sauce; 25 ml ◎ Mirin; 1 1/2 tbsp ◎ Sugar

cookpad.japan @cookpad_jp

I made this because I bought some great asparagus (>_<).

The tsukune patties are rather soft, so if you have trouble when wrapping them, increase the amount of bread crumbs, or add more potato starch until firm. If you want to later pack these in bentos, freeze them after cooling in step 7, then you can microwave and eat them when you want . Recipe by Hanabudou

I made this because I bought some great asparagus (>_<).

cookpad.japan @cookpad_jp

I made this because I bought some great asparagus (>_<).

Saved

Ingredients

6 servings

3Asparagus
200 gramsGround chicken
1 tbspSake
1/2cm ☆ Grated garlic (from a tube)
1cm ☆ Grated ginger (from a tube)
1☆ Egg
1 pinch☆ Salt and pepper
20 grams☆ Panko
1 tsp☆ Soy sauce
1★ Shiitake mushrooms
2★ Shiso leaves
3cm ★Green onions
25 ml◎ Usukuchi soy sauce
25 ml◎ Mirin
1 1/2 tbsp◎ Sugar

Saved

Steps

1

First, boil lots of water. Shave off hte tough skins of the asparagus while the water is boiling, and cut in half.
2

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.
3

Next, make the tsukune. Mince the chicken with a knife, and put it in a bowl. This helps tenderize the meat.
4

Roughly chop the ingredients marked with ★.
5

Add the tenderized minced meat from step 3 with the ingredients from ★ and ☆, and knead until it all sticks together.
6

Wrap the cooled asparagus with the kneaded meat patties. We let them sit for 10 minutes at my house.
7

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.
8

While they are steaming, mix the ingredients marked with ◎. Add in the ingredients from ◎ once they have cooked through!!
9

Cook over medium heat and let the flavors permeate the patties. Make sure not to burn them.
10

The longer you simmer them, the more the flavor permeates the patties. They are done once they are glossy and brown!