Here is the fourth of (long) series of simple recipes that I hope will stimulate into you creating more recipes!
INGREDIENTS: For 3~4 persons
-Minced Chicken (breast or thigh): 250 g
-Leek, lon and thin type: 1
-Fresh ginger, grated, to taste
-Soy sauce: 1 tablespoon
-Salt and pepper: a little to taste
-Cornstarch: 1 tablespoon
-Sesame oil: a little to taste
-Yama Imo/Japanese glutinous yam, grated: 2 tablespoons
-Soy sauce: 2 tablespoons
-Mirin/sweet sake: 2 tablespoons
-Water: 1 teaspoon
-Seven spices, to taste
-Kaiwaredaikon/Daikon sprouts: to taste
-White sesame seeds: to taste
-Grated fresh daikon: to taste
-Chop leek finely. Grate the ginger. Grate the yama imo.
-In a large bowl drop the the minced chicken, soy sauce, salt & pepper, seame oil and mix quickly by hand.
-Add leek, ginger, yama imo and the cornstarch. Mix well. Let the mixture rest in the fridge for 30 minutes.
-During that time prepare the kaiwaredaikon, freshly grated daikon and sesame sesame seeds.
Prepare the tare/sauce ingredients.
-Fry the tsukune/patties after having shaped them into 3 or 4 equal sized circles with salad oil on both sides over a medium fire until they are a light brown.
-Add 2 tablespoons of water, cover with lid and steam/simmer for a while. Check if tsukune are well cooked with a thin wooden stick.
-Add the tare/sauce ingredients and cook until the tare has “caramelized”.
Serve on a plate with kaiware daikon, grated fresh daikon and white seasme seeds for the final touch.
Do not fry tsukune over a strong fire or they will get hard.