Renkon Tori Tsukune are healthy and yummy meatballs are flattened into easy-to-eat patties. They’re perfect for a quick and simple dinner or to put into bento!
Tsukune, or Japanese meatballs, are typically rounded into balls but these are flattened to showcase the beautiful lotus root discs. The lotus root adds a nice crunch and contrast to the juicy patties and light, savory sauce.
This dish is quick to make and keeps and reheats well which is perfect for a lunch or bento.
If you need some of the Japanese ingredients/condiments, check out MY PANTRY or my “Shop this post” section below to see what you can get online!
Renkon Tori Tsukune (Lotus Root & Chicken Meatballs) / れんこん鳥つくね
Ingredients
- 1 lb ground chicken
- 1/2 lb lotus root
- 1/3 tsp salt
- 1 tbsp ginger minced or grated
- 1 tbsp corn starch
- 1 tbsp sesame oil
- 1 tbsp cooking sake
- 2 tbsp mirin
- 1 tbsp sugar
- 2 tbsp soy sauce
Instructions
- Slice half of the lotus root into thin discs. Put the remaining half into a ziploc bag and crush it finely (use a rolling pin or something similar to crush it).
- Put the crushed lotus root, ground chicken, minced ginger, salt, and corn starch into a bowl and mix well.
- Form little meatballs out of the mixture and flatten into patties. Press a lotus root disc into the top.
- Heat a frying pan on medium and add sesame oil. Put the patties lotus root side down and cook. Turn over once browned, reduce the heat to medium-low, and cover with a lid. Cook the other side for 5 minutes.
- Add the sake, mirin, sugar, and soy sauce into the pan, mix, and then boil it down for a couple of minutes until it thickens a little.
- Flip the patties around a couple of times to make sure they're coated in the sauce and then serve (or save for your bento).
Shop this post:
Oroshi Shoga (Grated Ginger) / おろし生姜
Sesame Oil / 胡麻油
Soy Sauce / 醬油
Mirin / みりん
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