Lotus Root Meatballs

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ingredients
Chicken mince (ground chicken) 150 g 5.3 oz
Firm tofu 60 g 2.1 oz
Lotus root, frozen 40 g 1.4 oz
Carrot, finely grated 20 g 0.71 oz
Spring onion / scallion (green tops only), finely chopped 5 g 0.18 oz
1 medium  1 medium  egg
[A] ½ tsp  [A] ½ tsp  salt 3 g 0.12 oz
[A] 1 tsp  [A] 1 tsp  sake (Japanese rice wine) 5 g 0.18 oz
[A] ½ tsp  [A] ½ tsp  soy sauce 2.5 g 0.08 oz
[A] ½ tsp  [A] ½ tsp  minced ginger 3 g 0.11 oz
½ tbsp  ½ tbsp  potato starch 5 g 0.18 oz
1 tsp  1 tsp  sesame oil 5 g 0.18 oz
[B] 2 tbsp  [B] 2 tbsp  water 30 g 1.1 oz
[B] 1 tbsp  [B] 1 tbsp  sake (Japanese rice wine) 5 g 0.18 oz
[B] 1 tbsp  [B] 1 tbsp  Mirin seasoning / aji-mirin 5 g 0.18 oz
[B] 1 tbsp  [B] 1 tbsp  soy sauce 5 g 0.18 oz
[B] 1 tsp  [B] 1 tsp  white sugar 5 g 0.18 oz
[B] ½ tsp  [B] ½ tsp  potato starch 2 g 0.07 oz

Method

1. Combine the chicken mince, drained tofu, and ingredients from [A] in a bowl, and mix thoroughly.

2. Add potato starch, lotus root, and carrot, then mix further.

3. Divide the mixture into four portions and shape them into round patties. Heat sesame oil in a frying pan and cook the patties over medium heat until both sides are golden brown.

4. Add 2 teaspoons of water (not listed in ingredients), cover with a lid, and steam-cook on low heat for about 4 minutes or until cooked through.

5. Use a paper towel to remove any excess oil, then add the ingredients from [B] and simmer until the sauce coats the patties.

6. Plate the patties, garnish with green onion, and serve with an egg yolk on the side.

Nutrition Information (per serve)
Energy	989 Kj / 236 cal
Protein	21.80g
Carbohydrates	9.40g
Sugar	5.70g
Total Fat	11.40g
Saturated Fat	2.60g
Fibre	2.40g