Grilled Seaside Chicken
Ground chicken patties grilled to delicious.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Finely chop the carrot, burdock root and spring onion.
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Boil the okra and set aside. Divide the yakinori into 4 equal pieces.
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Mix (A) in a heat safe bowl. Heat in a microwave until the sugar melts.
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In a separate bowl, evenly mix the ground chicken, grated ginger, sake and egg by hand. Then, add in (1) and mix some more.
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Divide (4) into 4 evenly sized ovals and attach a piece of yakinori to one side on each. Toast or grill.
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About half way, baste both sides of each piece with (3) using a brush while flipping over repeatedly. Serve on a plate and garnish with okra.
Cooking Basics
Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
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