Steps

1. Peel 150g of lotus root and soak in water with a little vinegar for 5-10 minutes.
   🕒 00:41
2. Remove the skin from 1 chicken breast (250g) and cut into approximately 1cm cubes.
   🕒 00:48
3. Finely chop the cubed chicken breast with a knife. Finely chop the chicken skin as well to add more flavor.
   🕒 01:02
4. Place the minced chicken in a bowl. Grate 2/3 of the lotus root (that was soaked in vinegar water) and add it to the bowl.
   🕒 01:24
5. Finely chop the remaining 1/3 of the lotus root.
   🕒 01:55
6. Add 1 tbsp Cooking Sake (Rice Wine), 2 tbsp Potato Starch, 1 tsp Sugar, and 1/4 tsp Salt and Pepper to the bowl. Mix until the mixture becomes sticky.
   🕒 01:39
7. Once sticky, add the finely chopped lotus root and mix again.
   🕒 02:06
8. Take the mixture and shape it into small, flat round patties. (Key Tip!) If you're short on time, you can drop spoonfuls directly into the frying pan to cook.
   🕒 02:10
9. Heat vegetable oil in a frying pan over medium heat and arrange the shaped tsukune patties.
   🕒 02:36
10. Once the edges of the chicken change color and the bottoms are browned, flip them over.
    🕒 02:58
11. After flipping, cover the pan and steam over low-medium heat for 2 minutes.
    🕒 03:14
12. Once both sides are browned and the tsukune are cooked through, add the combined sauce mixture (2 tbsp Mirin (Sweet Rice Wine), 2 tbsp Soy Sauce, 1 tbsp Sugar, 1 tsp Grated Garlic).
    🕒 03:32
13. Increase heat to medium-high and cook, stirring, until the sauce thickens and coats the tsukune. (Key Tip!) If using a store-bought all-purpose sauce, dilute it 4-5 times to substitute.
    🕒 03:38
14. The dish is complete when the moisture has evaporated and the tsukune are glossy and coated with the thickened sauce.
    🕒 04:07