Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, tsukune-style chicken patties with asparagus. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Includes asparagus, garlic cloves, ginger, onions, neutral oil, ground chicken, all-purpose flour, sake, soy sauce, salt, mirin, sake, granulated sugar, soy More Recipes. Japanese Chicken Meatballs (Tsukune) by Kitchen Daily. Easy Restaurant Style Chicken Meatballs by The Weeknight Chef.
Tsukune-style Chicken Patties with Asparagus is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Tsukune-style Chicken Patties with Asparagus is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook tsukune-style chicken patties with asparagus using 15 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Tsukune-style Chicken Patties with Asparagus:
- Get 3 Asparagus
- Get 200 grams Ground chicken
- Prepare 1 tbsp Sake
- Take 1/2 cm ☆ Grated garlic (from a tube)
- Get 1 cm ☆ Grated ginger (from a tube)
- Take 1 ☆ Egg
- Get 1 pinch ☆ Salt and pepper
- Get 20 grams ☆ Panko
- Take 1 tsp ☆ Soy sauce
- Prepare 1 ★ Shiitake mushrooms
- Make ready 2 ★ Shiso leaves
- Prepare 3 cm ★Green onions
- Prepare 25 ml ◎ Usukuchi soy sauce
- Get 25 ml ◎ Mirin
- Prepare 1 1/2 tbsp ◎ Sugar
Tasty Japanese chicken meatballs on skewers are the best! Seasoned with ginger, garlic, sake and soy sauce and baked in the oven with sliced asparagus. Irina Koles along with Cosmo Cavicchio on a culinary journey. This episode: Chicken Patties and Asparagus.
Instructions to make Tsukune-style Chicken Patties with Asparagus:
- First, boil lots of water. Shave off hte tough skins of the asparagus while the water is boiling, and cut in half.
- 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.
- Next, make the tsukune. Mince the chicken with a knife, and put it in a bowl. This helps tenderize the meat.
- Roughly chop the ingredients marked with ★.
- Add the tenderized minced meat from step 3 with the ingredients from ★ and ☆, and knead until it all sticks together.
- Wrap the cooled asparagus with the kneaded meat patties. We let them sit for 10 minutes at my house.
- 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.
- While they are steaming, mix the ingredients marked with ◎. Add in the ingredients from ◎ once they have cooked through!!
- Cook over medium heat and let the flavors permeate the patties. Make sure not to burn them.
- The longer you simmer them, the more the flavor permeates the patties. They are done once they are glossy and brown!
Chicken patties have usually made of chicken breasts. Try using chicken thighs instead and enjoy their tenderness and juiciness. You'll simply cook fresh asparagus and cubed chicken in a light broth seasoned with sautéed garlic. It's even faster to make when you use leftover chicken. Garnish with a sprinkle of olive oil and Parmesan.
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