Onion-filled skewers
The secret to its fluffy texture is the use of yam and no potato starch. While potato starch makes it easier to hold together, it coats the entire mixture, eliminating the fluffy texture when you put it in your mouth.
When dropping the mixture into the pot with a spoon, wetting the spoon before use will prevent the mixture from sticking.
When dropping the mixture into the pot with a spoon, wetting the spoon before use will prevent the mixture from sticking.
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
[PR]
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