Onion-filled skewers
Japanese food
Meat side dishes
The secret to its fluffy texture is that it does not use mountain potatoes or potato starch. Using potato starch will make it easier to get together, but the whole thing will be coated, which will lose the fluffy texture you feel when you put it in your mouth.
When using a bean paste to drop it into a pot, wet the bean paste while preventing the seeds from sticking together.
When using a bean paste to drop it into a pot, wet the bean paste while preventing the seeds from sticking together.
Cooking time: 20 minutes
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How to make it
1
Chop the new onions into small pieces and grate the potatoes. Put the onion and minced chicken in a bowl, then add the potatoes, eggs, sugar and light soy sauce, and mix to inhale the air to make it sticky.
2
Put all the ingredients for the cooking liquid in a pot and heat it.
3
When [2] is in full bloom, remove the seeds from [1] in a bite-sized size using your hands.
4
Once the skewer is cooked and it becomes fluffy and floats on the surface, remove it into a bowl.
5
Pour the boiling water into a bowl and topped with kinome buds and you're done.
material
-
- New onion
- 150g
-
- Minced chicken
- 300g
-
- Mountains
- 80g
-
- egg
- 1 piece
-
- sugar
- 1 tsp
-
- Light soy sauce
- 1 tablespoon
-
[Cooking juice]
- Bonito dashi
- 3 cups
-
- Light soy sauce
- 2 tbsp
-
- Mirin
- 2 tbsp
-
- Alcohol
- 3/2 tbsp
-
- Dark soy sauce
- 3/2 tbsp
