歯ごたえを楽しめる！れんこんつくねのあんかけ　｜　How To Make Lotus root meatball

lotus root

🥗Healthier: jicama

💰Cheaper: water chestnuts

Jicama is lower in calories and offers a similar crunch.

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be more affordable.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs provide more fiber.

Prepare 100g of lotus root by cutting it in half; finely chop half and grate the other half.

Drain the grated lotus root to remove excess moisture.

Finely chop 1/3 of a green onion.

Cut 2/3 of a green onion into 3-4 cm pieces.

In a bowl, combine 150g of ground chicken, chopped lotus root, chopped green onion, grated ginger, 1/4 teaspoon salt, and 1 tablespoon cornstarch.

Mix the ingredients until they become sticky.

Divide the mixture into 4 equal portions and shape each into a ball.

Heat 1 tablespoon of cooking oil in a frying pan over medium heat and add the meatballs.

Cook until browned, then flip them over.

Add the 2/3 green onion pieces and cover to steam on low heat for 5 minutes, remembering to flip the meatballs occasionally.

Once cooked, transfer the meatballs to a serving dish.

To make the sauce, wipe the frying pan clean with a paper towel.

Add 1 tablespoon of sake, 1 tablespoon of vinegar, 1 tablespoon of soy sauce, 1/3 teaspoon of dashi powder, and 200ml of water to the pan.

Mix while bringing to a boil until the sauce thickens.

Pour the sauce over the meatballs to finish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens