Calories: 258kcal　Protein: 15.7g　Fat:12.5g　Carbohydrates: 18.5g
■Ingredients per serving (g)

• pressed tofu … 75
• ground chicken … 45
• eggs … 10
• white sesame …2
• ginger (A) …1
• sugar (A) … 1.5
• sake (A) … 4.5
• salt (A) … 0.15
• soy sauce (A) … 0.9
• starch … 5
• sesame oil … 1.6
• ginger (B) … 1
• sugar (B) … 2
• sake (B) … 6
• salt (B) … 0.1
• soy sauce (B) … 1.5
• mayonnaise … 3
• mustard … 1
• lemon juice … 1
• toasted seaweed … 0.4
• green perilla … 1
• lettuce … 15
• persimmons … 45

■Directions

1. Combine the mayonnaise, mustard and lemon juice together to make the mustard sauce.
2. Cut the toasted seaweed in adequate pieces.
3. Shred the lettuce into bite size pieces.
4. Cut the stem off the persimmons and cut into an 1/8th size.
5. Grate the ginger.
6. In a bowl, combine the tofu, ground chicken, eggs sesame and seasoning (A) together.
7. Add the starch and continue to mix.
8. Shape the mixture on a baking sheet, place the seaweed over each and baste with sesame oil.
9. Bake the 8. in a 200℃ oven for 10 minutes.
10. Combine seasoning (B) and baste this seasoning over the baked meatball.
11. Bake the above 10. in a 200℃ oven for 7 minutes.
12. Lay the lettuce on a plate, arrange the meatballs on top and add the mustard sauce and green perilla.
13. Place the persimmons beside the meatballs.

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【Menu】Refreshing ★Autumn full stomach lunch
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