Chicken and Burdock Root Tsukune Patties with Mustard and Ponzu

1. 1

   Finely shave the burdock root, quickly run under water, and drain.

2. 2

   Roughly chop the leek and grate the ginger.

3. 3

   Mix the meat and sake in a bowl until sticky.

4. 4

   Add the burdock root, leek and all the ingredients.

5. 5

   Mix until it looks like this.

6. 6

   Portion into bite-sized pieces and fry in an oiled pan (make a dent in the middle of the patty for quick cooking).

7. 7

   Fry over medium heat until browned, then turn them over.

8. 8

   Drizzle a tablespoon of sake (not listed).

9. 9

   Cover with a lid and cook for 3 minutes until cooked thoroughly.

10. 10

    Then they're done!

11. 11

    Serve with Japanese mustard and ponzu sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.