Enhance Texture with Lotus Root: Fluffy and Crunchy Teriyaki Chicken Mince Hamburg Steak

Table of Contents

1. Concept and Appeal

2. Ingredients (for 2-3 servings)

3. Preparation Science and Tips

4. Basic Cooking Method (Detailed Steps)

5. Finishing Teriyaki Butter Sauce

6. Common Mistakes & Rescue Tips

7. Variations (Japanese, Western, Ethnic / Budget, Healthy Options)

8. Make-Ahead, Storage, and Remake

9. Nutritional and Caloric Information

10. Menu Suggestions: Side Dishes and Soups

11. Cost and Budget Tips

12. Frequently Asked Questions (FAQ)

13. Conclusion

1. Concept and Appeal

Ground chicken is low in fat and mild, while lotus root is rich in starch and fiber. Combining these two, the moisture retention of grated lotus root makes it fluffy, and the texture of coarsely chopped holes gives it a crisp bite—creating a dish that is "light yet satisfying" in one bite. The addition of teriyaki butter enhances the flavor and aroma, making it a main dish that appeals to both children and adults.

2. Ingredients (for 2-3 servings / 4 large pieces)

• Ground chicken (breast or thigh, or mixed chicken) …300g

• Lotus root …200g (100g grated + 100g coarsely chopped as a guide)

• Onion …1/4 piece (finely chopped)

• Egg …1

• Breadcrumbs …4 tablespoons (gluten-free can be substituted with rice flour breadcrumbs)

• Milk …2 tablespoons (soy milk is also fine)

• Potato starch …1 tablespoon (to reinforce binding)

• Ginger …1 teaspoon (grated)

• Salt …1/3 teaspoon

• Pepper …to taste

• Salad oil …2 teaspoons
  
  

Teriyaki Butter Sauce

• Soy sauce …2 tablespoons

• Mirin …2 tablespoons

• Sugar …1 tablespoon (if using honey, 2-3 teaspoons)

• Sake …1 tablespoon

• Butter …10g

• Finishing: Black pepper, white toasted sesame seeds, green onions (to taste)

Toppings (optional)
Thinly sliced lotus root, perilla leaves, chopped shiso, yuzu peel, shichimi, lemon, etc.

3. Preparation Science and Tips

1. Lotus Root Two-Way

• Half is grated: The starch gelatinizes to hold the meat juices, making it fluffy.

• Half is coarsely chopped: The edges of the holes hit the teeth, creating a unique crispness.

• Discoloration Prevention: Soak in vinegar water (1%) for 2-3 minutes. For grated, just lightly drain the water (squeezing too much reduces moisture retention).
  
  

2. Kneading the Chicken Mixture

• Add salt first to create stickiness→ Proteins hold water, preventing shrinkage during cooking.

• Egg, milk, breadcrumbs, and potato starch ensure moisture retention and shape.

• To prevent the fat from melting due to hand temperature, place the bowl in ice water for better results.
  
  

3. Shaping and Cooking

• Shape to a thickness of 1.5-2cm, lightly indent the center to prevent undercooking in the center due to expansion.

• Cooking is done on medium heat → steam on low heat → finally coat with sauce.

• For chicken, the safe guideline is center temperature of 75°C or higher for 1 minute. If the meat juices from a skewer are clear, it's done.

4. Basic Cooking Method (Detailed Steps)

Preparation

• Peel the lotus root, coarsely chop half, and grate the other half. Lightly soak both in vinegar water, and for the grated part, lightly drain the water.

• Finely chop the onion and microwave for 1 minute to remove the sharpness (can also be sautéed in oil, use after cooling).

Making the Mixture (10 minutes)

1. In a bowl, add ground chicken, salt, pepper, and ginger, and knead well first.

2. Add egg, milk, breadcrumbs, potato starch, onion, and grated lotus root, and knead until sticky.

3. Add the coarsely chopped lotus root, and do not overmix to retain texture.

4. Divide into four portions, shape while removing air, and indent the center.

Cooking (15 minutes)
5. Heat oil in a frying pan, cook one side on medium heat for 3 minutes until browned.
6. Flip, add 2 tablespoons of water, cover and steam on low heat for 6-7 minutes. Check meat juices with a skewer.
7. Remove from pan.

Sauce (Finishing 5 minutes)
8. Lightly wipe the fat from the same frying pan, add soy sauce, mirin, sugar, and sake, and bring to a boil.
9. Once thickened, return the patties to the pan and coat them. Turn off the heat, add butter, and once glossy, it's done.
10. Serve on a plate, add black pepper, white sesame seeds, and green onions.Crisp fry thinly sliced lotus root for topping for a nice presentation.

5. Golden Ratio for Teriyaki Butter Sauce

• Soy sauce: Mirin: Sweetener: Sake = 2:2:1:1

• Adjust sweetness with sugar/honey/increased mirin. Add butter after turning off the heat to prevent separation.

• For a tangy flavor, add 1/2 teaspoon of vinegar, and for aroma, use yuzu peel or shichimi for an adult taste.

6. Common Mistakes & Rescue Tips

• Hard/Dry: Insufficient moisture in grated lotus root. Next time, add 2 teaspoons more milk, or use 1 teaspoon of mayo for moisture retention.

• Undercooked: Excessive thickness. Shape to 1.5-2cm, and add 2 more minutes to steaming time.

• Watery: Adjust balance of over-squeezing/insufficient squeezing of grated. Do not overmix the coarsely chopped.

• Falling Apart: Add **1 teaspoon more potato starch**, or include **resting time (15 minutes in the fridge)** for stable binding.

7. Variation Ideas

Japanese Style

• Grated radish with ponzu + shiso / Yuzu pepper mayo / Sansho butter.
  Western Style

• Coarse black pepper + whole grain mustard, tomato garlic.
  Ethnic Style

• A little fish sauce + sweet chili, with cilantro.
  Healthy Options

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