Chicken meatballs and lotus root
This dish is delicious with the savory flavor of chicken and the crispness of lotus root.
Adding lotus root skin to the meatballs not only enhances the aroma, but also gives them a fluffy yet crunchy texture. We recommend using Yamato potato as the grated yam.
Adding lotus root skin to the meatballs not only enhances the aroma, but also gives them a fluffy yet crunchy texture. We recommend using Yamato potato as the grated yam.
How to make it
1
Peel the lotus root and cut it into square slices. Do not discard the skin but roughly chop it.
Grate the Yamato potato.
2
Add the minced chicken and grated grated yam to a bowl and knead well with your hands. Add the light soy sauce, potato starch and chopped lotus root skin and knead again to make the batter
3
Once the pot is boiling, use your hands and a spoon to drop bite-sized pieces of the seeds into the pot
4
The meatballs are done when they are cooked through and rise gently to the top. For color, you can also quickly boil some green beans and garnish them. (You can also boil them together in the pot with the meatballs.)
Ingredients for 3 people
-
- Lotus
- 1 section (about 100g)
-
- Yamato potato
- 100g
-
- Minced chicken
- 150g
-
- Light soy sauce
- 1/2 tbsp
-
- potato starch
- 1/2 tbsp
-
[A]
- Bonito dashi
- 3/2 cup
-
- sugar
- 1 tablespoon
-
- Light soy sauce
- 3/2 tbsp
-
- If you have green
- Appropriate amount
[PR]
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