Easiest Way to Prepare Perfect Salty Tsukune (Chicken Patties) with Japanese Leeks
Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, Steps to Prepare Perfect Salty Tsukune (Chicken Patties) with Japanese Leeks. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Salty Tsukune (Chicken Patties) with Japanese Leeks, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salty Tsukune (Chicken Patties) with Japanese Leeks delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Salty Tsukune (Chicken Patties) with Japanese Leeks is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few components. You can have Salty Tsukune (Chicken Patties) with Japanese Leeks using 6 ingredients and 5 steps. Here is how you can achieve that.
My children love chicken patties, but I want them to eat vegetables, so I made this recipe. It also has a very nice sesame oil aroma!
It is very nice if you use thicker Japanese leeks, but it takes time to cook all the way. Cook slowly or, alternatively, cut the leek into half lengthwise, then wrap with the meat mixture. For 2 servings. Recipe by Umakappe
Ingredients and spices that need to be Prepare to make Salty Tsukune (Chicken Patties) with Japanese Leeks:
- 160 grams Minced chicken thigh
- 1/2 tsp Salt
- 1 tsp Sake
- 1 tsp Katakuriko
- 1 Japanese leek
- 1 Sesame oil
Steps to make Salty Tsukune (Chicken Patties) with Japanese Leeks
- Separate the Japanese leek into green and white parts and set aside the white parts. Chop the green part of the leek. In a bowl, mix the minced chicken with salt, sake, katakuriko, and chopped leeks.
- Knead well until it develops a sticky consistency, then divide into 3 portions.
- Cut the white part of the Japanese leek into 3 portions. Wet your hands with sesame oil and wrap the white leek stick with the meat mixture. This yields 3 portions. Cook on a heated pan over medium heat.
- Roll them as you cook to cook them well through the middle.
- Slice them into 3-4 portions each and they're done!! Serve with lemon if desired.
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