A recipe for a one-plate rice dish that uses daikon radish leaves without waste. Two dishes, chicken tsukune (meatballs) and crab stick stir-fry, can be made simultaneously in just 20 minutes, making it a time-saving and economical menu. It's packed with nutrients, requires minimal cleanup, and is perfect for busy days.
Ingredients
Main Ingredients (2 servings)
- Daikon radish leaves 50g
- Salt 1/4 tsp
- Tofu 100g
- Ground chicken 100g
- Potato Starch 2 tbsp
- Eggs 2
- Crab sticks 2
Seasonings
- [A] Chicken stock powder 1/2 tsp
- [A] Salt a pinch
- Salt a pinch
- Sesame oil to taste
Steps
- Finely chop 50g of daikon radish leaves.
- Add 1/4 tsp of salt to the chopped daikon radish leaves, massage, and thoroughly squeeze out the water.
- In a bowl, combine 100g of tofu, 100g of ground chicken, 2 tbsp of potato starch, 1/2 tsp of chicken stock powder, and a pinch of salt. Mash the tofu while mixing well.
- Wet your hands with water and form the mixture into flat circles.
- Place the formed tsukune in a heated frying pan.
- Once browned on one side, flip them over, cover with a lid, and steam for 2 minutes.
- Heat sesame oil to taste in a separate frying pan and stir-fry 50g of daikon radish leaves.
- Season with a pinch of salt.
- In a separate bowl, whisk 2 eggs and flake 2 crab sticks. Pour into the frying pan and stir-fry while mixing everything together.
- On a large plate, arrange the prepared chicken tsukune and crab stick stir-fry, rice, and vegetables in a balanced way.
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