Chicken｜Japanese｜Vegetables｜Winter｜蒸し味噌松風・菊芋チップス
Steamed Miso Matsukaze with Jerusalem Artichoke Chips
Culinary Art Kitchen 2024.December
Ingredients
| Ground chicken breast | 200g ... Finely ground (use a mortar and pestle or food processor). |
| Ground chicken thigh | 100g ... Prepared in the same way. |
| Salt | 1/2 teaspoon |
| Fine breadcrumbs | 20g |
| Egg (L) | 1 |
| Walnuts | 50g ... Coarsely chopped. |
Seasonings
| Miso | 20g white miso + 20g red miso |
| Mirin | 2 tablespoons |
| Sugar | 1 tablespoon |
Garnish
| Poppy seeds | As needed |
| Aonori (green seaweed) | As needed |
Instructions
- Mix ground chicken with salt. Add breadcrumbs and Seasonings, then gradually mix in the beaten egg to create the matsukaze batter.
- Gently fold in the walnuts.
- Line a heat-resistant mold (about 12×18cm) with parchment paper and spread the batter evenly.
- Steam in a preheated steamer for 20-25 minutes.
- Remove from the mold, brush the surface with mirin (not listed in ingredients), sprinkle poppy seeds on one half and aonori on the other. Toast lightly in an oven toaster.
- Cut into bite-sized pieces and plate. Serve with Jerusalem artichoke chips.