Fluffy Crispy Lotus Root Chicken Tsukune Patties

• 150 grams Ground chicken
• 2 tsp Grated ginger in a tube (5-10 g of ginger)
• 80 grams Lotus root
• 1/2 White part of Japanese leek
• 1 Egg
• 2 tbsp each Sugar, sake, mirin, soy sauce
• 1/4 tsp Doubanjiang (or to your liking)

1. Remove the skin from the lotus root, and grate 2/3.
2. Mince the remaining and white part of the Japanese leek, then transfer into a bowl.
3. Add all the ingredients in the bowl, and mix until the mixture becomes sticky.
4. Heat oil in a frying pan.
5. Roll the mixture into bite-sized balls, and put into the pan.
6. Cover with a lid, and fry both sides over low heat until golden brown
7. Wipe off the excess oil in the pan with a paper towel.
8. Add the ingredients, simmer over a medium to high heat.
9. When they become brown and shiny, turn off the heat.
10. Serve on a plate, and pour over the remaining sauce from the pan, then it's done.

ground chicken, ginger, lotus root, egg, sugar

Taken from cookpad.com/us/recipes/152532-fluffy-crispy-lotus-root-chicken-tsukune-patties (may not work)