This is my husband's favourite dish that I serve often.Wipe off the excess oil in the pan before adding the sauce ingredients! If there is a lot of oil, the sauce will separate and won't blend together. Recipe by Haranouenoponyoponyo.

When you're preparing a lunchbox for a sports day or other special occasion it's easier if most preparations can be completed the day before. You won't have much time on the actual day so I made these tsukune patties a small size to reduce the cooking time.I purposefully cut the lotus root into cubes so you can enjoy the crunch texture. Recipe by shoko

This is a recipe to use up okara.You can taste the okara with this ratio, so this is good for people who love soy beans. For those people who want to make them more meaty, or people who don't like okara, I recommend using 300 g of ground meat and 100 g of okara. Recipe by andhorse

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 tried substituting burdock root for the lotus root that I always use.I added shiso leaves since my husband loves them, but they also taste great topped with shredded white leak and egg yolk. Please use whatever you like! Recipe by Kimutty

I made at home the frozen chicken tsukune patties that I normally buy at a store.The tsukune patties will be cold and tough by the time you eat it for lunch, so I added some silken tofu thinking that it might make the patties a little softer.The top picture is before they were frozen.The reheated chicken patties lose the thickness in the sauce, but the taste has soaked into it.(If you have time in the morning, make a small amount of sauce and apply it onto the heated chicken patties if you like.) Recipe by Hokkori-no

I wanted to eat juicy tsukune patties, and when I added nagaimo yams, they turned out to be extremely delicious. I used green onions, but Japanese leeks work as well. These don't harden even after they cool, so try frying smaller balls and add to your bento.At Step 1, thoroughly mix the ingredients for a fluffy texture. When frying in Step 2, the patties are soft and difficult to mold, but it's easier if you mold them into the final shape inside the pan. For those of you that want lots of sauce in Step 3, double the ingredients. In that case, quickly fry the patties, remove from the pan, and cook the sauce. Recipe by Orihime mama

I wanted a sauce with a strong flavor that went well with rice or alcohol.If you use 200 g of chicken minced meat and 100 g of drained tofu you get a light, delicious taste. You can also add shiitake mushrooms or leftover simmered hijiki seaweed.If you lightly dampen your hands it's easy to make the round patties. You might feel that the amount of sauce is excessive, but while simmering it develops quite nicely. Recipe by Setsubunhijiki

I wanted to eat a side dish that went well with rice.I think the flavoring soaks in and tastes better if you make the patties a little smaller than a regular hamburger. Recipe by Minaichigo

I made this for my husband, who loves meat.You can add any kind of vegetables you like♪The patties itself aren't strongly seasoned. Recipe by Rinnyo

I wanted to make a ground chicken dish to pack in bentos.If you mix the seasonings in advance, you won't end up with lumpy miso. By adding the soy sauce to the miso, you get a saltier taste. If you are using red miso, omit the soy sauce. For 2 servings (around 6-7 patties). Recipe by nin

I like yakitori tsukune, so I tried making these. I figured they would be difficult to make at home if I skewered them, so I made them into hamburger patties. Recipe by Pukuttopukumaru