【Materials】 (For 2 people)
Lotus root…200 grams (8 slices)
Minced chicken…100 grams
Ginger (grated)…10 grams
Salt…A Pinch
Sake…1 tablespoon
Miso…5 grams
Soy milk…100 milliliters
Potato starch…1 teaspoon
Water…1 teaspoon
Salt…A Pinch
Green shiso…6 leaves
Chrysanthemum flowers…Appropriate amount

Grilled lotus root and chicken meatballs with ginger miso sauce

【How to make】
① Cut the lotus root into 5mm pieces.
② Mix ground chicken, ginger, and salt together, knead, divide into 4 pieces, roll into balls, and sandwich each piece between 2 lotus root slices.
③ Heat vegetable oil in a frying pan over medium heat, fry one side of ②, and when it has browned a little, turn it over, add sake, cover, and steam. When the ground chicken is cooked through, remove from a serving dish.
④ Add miso and soy milk to the remaining juices in the frying pan, mix, and place over medium heat, add water-dissolved potato starch, remove from heat just before boiling, and season with salt.
⑤ Pour the sauce from ④ over ③, sprinkle with black pepper, tear green shiso leaves by hand and scatter on top, and sprinkle with chrysanthemum flowers.

【Points】
Fry the lotus root until it is still crunchy. The addition of soy milk to the sauce softens the saltiness of the miso, resulting in a mellow and rich finish.

                                                            by  Masako Yoshimura(Culinary expert,Registered dietician)