【Materials】 (For 2 people)
Minced chicken thighs…120 grams
Jerusalem artichokestenten…60 grams
Ginger…3 grams
Salt…A pinch
Vegetable oil…1 tablespoon
Burdock…30 grams
Japanese mustard spinach…60 grams
Cane sugar…1 tablespoon
Sake…1 tablespoon
Mirin…1 tablespoon
Soy sauce…1 tablespoon
【How to make】
① Wash the Jerusalem artichoke thoroughly, finely chop 40 grams with the skin on, and grate the remaining 20 grams.
② Finely chop the ginger.
③ Put the minced chicken, ①, ②, and salt in a bowl, mix with your hands, knead, divide into 6 equal parts, and form each into an oval shape.
④ Shred the burdock, rinse in water, and drain.
⑤ Boil the Japanese mustard spinach in boiling water, remove the water, squeeze out the stem, and cut into 4 cm lengths.
⑥ Put vegetable oil in a frying pan, place ③ on top, cover, and steam-fry. When the color starts to change, turn it over and fry until it is browned.
⑦ Add the burdock from ④, add sake, cane sugar, mirin, and soy sauce, and simmer until reduced, then mix with the chicken meatballs and burdock.
⑧ Place ⑦ on a plate and garnish with ⑤.
【Points】
The texture of Jerusalem artichoke adds an accent to the chicken meatballs. The grated Jerusalem artichoke is used as a binder. By kneading it well with your hands, it becomes sticky and easier to hold together.
by Masako Yoshimura(Culinary expert,Registered dietician)
