Ingredients for 4 Servings
Lotus root (れんこん / Renkon) 100 g
Ground chicken thigh (鶏ももひき肉 / Tori no momo hikiniku) 250 g
Firm tōfu (木綿豆腐 / Momendōfu) 100 g
Green onions (長ねぎ / Naganegi) 1 minced
Grated ginger (おろししょうが / Oroshi shōga) 1 tsp
Salt (塩/ Shio) Pinch
Black pepper (こしょう / Kosho) Pinch
Katakuri flour (片栗粉 / Katakuriko) 2 tbsp
Fish sauce (ナンプラー / Nanpurāh) 2 tbsp
Cane sugar (きび砂糖 / Kibizatōh) 2 tbsp
Vinegar (酢/ Su) 3 tbsp
Red pepper (赤唐辛子 / Aka-tōhgarashi) 1 sliced into thin rings
White roasted sesame seeds (白炒り胡麻 / Shiro irigoma) 2 tsp
Sesame oil (ごま油 / Goma-abura) 1 tbsp
Green shiso (大葉 / Ōba) 8 leaves
How to Make
1. Cut the lotus root in half and then cut one half into 5 mm cubes. Grate the other half. Wrap the tofu in a paper towel to absorb excess water. Slice the red pepper into thin rings.
2. Place the ground chicken, tofu, grated lotus root, green onions, ginger, katakuri flour, and salt into a mixing bowl and mix to create a paste. Separate the contents of the mixing bowl into 8 portions. Form these into balls.
3. Place a frying pan on medium heat and add the sesame oil. Cook the balls of chicken until they are browned on their tops and bottoms and then cover the frying pan. Reduce to low heat for about 5 minutes.
4. Add the sauce ingredients to a bowl and mix well. Once the chicken is fully cooked, add the sauce to the frying pan. Reduce the liquid a bit. Add the sesame seeds and mix to distribute them evenly. Line a serving bowl with the green shiso leaves and then add the contents of the frying pan.
Recipe Developed byMachiko Tateno