Spring rolls with ground chicken and seasonal vegetables
I used autumn flavored fish. It's also delicious with eringi. The Japanese garashi is the key to the flavor.
How to make it
1
Mix A in a bowl well.
2
Flatten the shiitake mushrooms, cut the shiitake mushrooms into 5mm wide, slice the paprika thinly 3mm wide, and crush the garlic with the back of a knife.
3
Fry B in a frying pan until soft, salt and season with coarsely smelt black pepper.
4
Spread 1 tablespoon of [1] onto the spring roll skin, place [3] on top, wrap it, use water-soluble flour as glue and wrap it tightly to close the end.
5
Fry [4] in 180°C oil for 3-4 minutes.
6
Place Japanese roast with soy sauce in a melter, serve with [4] and garnish with Parmesan cheese and clams.
Materials 4 people
-
[A]
- Minced chicken
- 170g
-
- egg
- 1/2 pieces
-
- Chop garlic
- 1 tsp
-
- Asatsuki small cut
- 2 tbsp
-
- Mince parsley
- 1 tablespoon
-
- Parmesan cheese
- 1 tablespoon
-
- sugar
- A little
-
[B]
- Shimeji
- 50g
-
- 20g of shiitake mushrooms
- 2
-
- Paprika red and yellow
- 1/2 each
-
- garlic
- 1 piece
-
- Red chili pepper or hawk claw
- 1 bottle
-
- salt
- A little
-
- Pick it
- A little
-
- Spring roll skin
- 12 sheets
-
- potato starch
- Appropriate amount
-
- soy sauce
- 1 tablespoon
-
- Japanese mustard
- 1 tsp
-
- parmesan cheese decoration
- A little
-
- For assatsuki
- A little
[PR]
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Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
