Chicken Cakes With Teriyaki Sauce (Tsukune)
Categories: Chicken | International | Japan
Ingredients:
- For the chicken cakes:
- 1 pound ground chicken
- 1 large egg
- 1/4 cup grated onion
- 1/2 cup seasoned panko crumbs
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons soy sauce Cornstarch, for coating
- 1/2 bunch scallion, sliced, to garnish
- toasted sesame seeds to garnish (optional)
- 1 tablespoon oil
- For the teriyaki sauce:
- 2 tablespoons sake or dry white wine
- 2 tablespoons sugar
- 2 tablespoons mirin or rice vinegar
- 2 tablespoons soy sauce
Preparation:
- Prepare the sauce by mixing together all the ingredients in a small bowl.
- Put aside.
- Prepare a shallow dish with corn starch for coating.
- Mix the ground chicken with the egg, grated onion, panko crumbs, sugar and soy sauce until the ingredients are thoroughly combined and well bound.
- Shape the mixture into 8 small, flat, round cakes.
- Drop each one into the dish of corn starch to coat on both sides.
- Heat the oil in a frying pan.
- Place the chicken cakes in a single layer, and cook over medium heat for 3 minutes.
- Turn the cakes and cook until fully cooked through (about another 3 minutes)
- Pour the sauce into the pan with the chicken cakes.
- Turn the chicken cakes occasionally until they are evenly glazed.
- Move or gently shake the pan constantly to prevent the sauce from burning.
- Arrange the chicken cakes on a plate and top with the scallions and sesame seeds.
- Serve immediately.
