Chicken Cakes with Teriyaki Sauce


Wanted to try something different for lunch today.

So after leafing through the Japanese cookbook (Classic Japanese by Masaki Ko) I recently snagged from the kids’ book fair in school, here’s what I came up with…

Though I didn’t have mirin on hand, the result was just as tasty! 😎 Will make sure to do a repeat of this soon.

Here’s the easy recipe:

WHAT YOU NEED: 400 grams minced chicken (I used 500 g), 1 egg, 4 tbsp grated onion (I finely chopped mine), 1 1/2 tsp sugar (upped it a bit at 2 tsp!), 1 1/2 tsp soy sauce, cornflour (for coating), 1 tbsp oil, 1/2 bunch finely shredded spring onions for garnish (optional)

FOR THE TERIYAKI SAUCE: 2 tbsp sake or dry white wine, 2 tbsp sugar, 2 tbsp mirin (I used 1 tbsp water instead), 2 tbsp soy sauce

HOW TO:

  1. Mix the minced chicken with the egg, grated onion, sugar and soy sauce until the ingredients are thoroughly combined and well bound together.Β  This process takes about 3 minutes, until the mixture is quite sticky, which gives a good texture.
  2. Shape the mixture into small, flat round cakes ( I was able to make 30 pcs of 1 tbsp each) and dust them lightly all over with cornflour.
  3. Soak the spring onions in a bowl of cold water for 5 minutes and drain well.Β  (I decided to omit this step.)
  4. Heat the oil in a frying pan.Β  Place the chicken cakes in the pan in a single layer and cook them over moderate heat for 3 minutes.Β  Turn the cakes over and cook for another 3 minutes.
  5. Mix the ingredients for the sauce and pour it into the frying pan.Β  Turn the chicken cakes occasionally until they are evenly glazed with the sauce.Β  Move or gently shake the pan constantly to prevent the sauce from burning.
  6. Arrange the chicken cakes on a serving plate and top with the shredded spring onions. (I opted to do a rice topping version for mine whereΒ  I put the cakes atop a bowl of steamed white rice and drizzled some of the sauce before serving).Β  Serve and enjoy!
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4 responses to this post.

  1. looks yummy! a must-try!

    Please do, Teacher Anna… and let me know how it goes πŸ™‚

    Reply

  2. Oooh, I was going to make chicken teriyaki today but my Japanese recipe book said to marinate for several hours so I ditched the teriyaki for japanese deep-fried chicken. Hee hee. πŸ˜€

    You can never go wrong with chicken teriyaki. πŸ˜‰

    Then you might just want to try this easy teriyaki version πŸ™‚ And yes, chicken teriyaki is just tops! Yum! πŸ˜€

    Reply

  3. Love! Love! So yummy. Repeat soon please.

    Thanks! Thanks! Will do. Soon. πŸ™‚

    Reply

  4. Pinky, pang food mag ang photos..galing galing!!!

    Trying (very) hard lang po mag-food photographer kuno – hehehe! πŸ˜‰ Salamat!

    Reply

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