Recipe: Perfect With Chicken Breast Teriyaki Hamburger Steaks (Tsukune Patties)

With Chicken Breast Teriyaki Hamburger Steaks (Tsukune Patties). Mince the chicken breasts, onion, and carrot in a food processor. If you don't have a food processing machine, mince with a knife. Shape into thin and slightly smaller-sized hamburger steaks than normal.

Here they are shaped like small hamburger steaks and cooked in a frying pan. Put the patty on the hamburger bun and add mayonnaise and lettuce. Tori Dango Zōsui (Chicken Meatball Rice Soup). You can have With Chicken Breast Teriyaki Hamburger Steaks (Tsukune Patties) using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of With Chicken Breast Teriyaki Hamburger Steaks (Tsukune Patties)

1. You need 500 grams of Chicken breasts.
2. You need 1/2 medium of Onion.
3. It's 1/4 of Carrot.
4. You need 1/2 tbsp of ★Shio-koji (salt-fermented rice malt).
5. Prepare 3 tbsp of ★Katakuriko.
6. It's 1 tbsp of ★Sake.
7. Prepare 1 tsp of ★Soy sauce.
8. It's 1 dash of ★Salt and pepper.
9. It's of For teriyaki sauce:.
10. You need 5 tbsp of Soy sauce.
11. It's 3 tbsp of Mirin.
12. It's 3 tbsp of Sugar.
13. You need 2 tbsp of Sake.

Instructions to make With Chicken Breast Teriyaki Hamburger Steaks (Tsukune Patties): Mince the chicken breasts, onion, and carrot in a food processor. In a large bowl, combine panko, ground chicken, cilantro, scallions, ginger, egg, soy sauce, brown sugar, sesame oil, chili paste and combine. Tender ground chicken skewers with bits of shiso leaves and scallions, drizzled with sweet soy sauce. Make them in an oven or on the grill!

With Chicken Breast Teriyaki Hamburger Steaks (Tsukune Patties) step by step

1. Mince the chicken breasts, onion, and carrot in a food processor. If you don't have a food processing machine, mince with a knife..
2. Add the ingredients from Step 1 and the ★ seasoning ingredients into a bowl, and mix well..
3. Shape into thin and slightly smaller-sized hamburger steaks than normal. Lightly grease a frying pan, and fry both sides until golden brown..
4. Cover with a lid, and steam-fry for about 5 minutes..
5. Remove the lid, swirl in the teriyaki sauce mixture, and simmer until the sauce is thickened, then done..

Tsukune is usually seasoned with salt or sweet soy sauce - yakitori "tare". Ingredients for "tare" are similar to teriyaki sauce, but "tare" is much thicker and saltier. Tsukune, which is often glazed with taré(similar to teriyaki sauce), is usually served with a raw egg yolk. Aside from the sphere of yolk looking stunning on the plate, it makes for a rich contrast to the savory sweet chicken sausage on a stick. Pour into a small saucepan; bring to a boil.