Soak the ☆ panko in milk until completely softened. Dissolve the katakuriko in the ★ mentsuyu sauce.
Scrub the okra to remove the hairy bristles and lightly blanch in salted water (for about a minute). Drain and let cool. Remove the stem.
Combine the ground chicken, ☆, onion, soup stock granules, oyster sauce and katakuriko, and knead together.
Divide the meat mixture into 10 portions, and wrap around each okra. This is easy if you put work over plastic wrap.
Heat oil in a pan, and add the chicken okra. Pan fry over medium heat until browned on both sides, while wiping off the excess oil. The photo shows double the amount of the recipe.
When the tsukune are browned, sprinkle sake and cover with a sheet of aluminum foil. Steam-cook over medium-high heat.
When the chicken has cooked through and the sake has just about evaporated, turn off heat and add the ★ mentsuyu sauce with katakuriko. Turn the heat on to medium low, and simmer until the sauce has thickened.
Story Behind this Recipe
I checked out the seasonal okra, and thought they could be turned into tsukune.
Wipe off the excess oil in Step 5. By steam-cooking the tsukune in sake, the meat becomes very tender.