Chicken, Cooking, Cooking Recipe, Everyday cooking, Japanese
Servings: 4 to 5 people
- Ingredient A -
470g ground chicken
170g brown mushrooms - finely chopped
15g fresh ginger - finely chopped
2 or 3 garlic cloves - finely chopped
40g grated cheese
100g steamed rice
150g crab sticks - kanikama - chopped
- Ingredient B -
1 tsp fine salt
2 tbsp mayonnaise
40g black sesame
1 tbsp vegetable oil
For the sauce
1/2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp soy sauce
1/2 tsp sugar
dash of garlic powder (optional)
1. In a bowl, add all the ingredient A and knead them well to combine evenly by hand. Add ingredient B and mix.
2. Heat the vegetable oil in a fry pan, and shape the portion with your hands into a patty about 6 to 8 cm in diameter. Place the patty onto the pan over medium-high heat. Cook both sides until lightly browned. Then simmer (for about 10 mins) with a lid over gentle heat.
3. In a small pan, add the sauce ingredients and bring to a boil.