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Sanga-yaki (A Chiba Speciality) Made with Minced Chicken

Sanga-yaki (A Chiba Speciality) Made with Minced Chicken

Sanga-yaki is a regional speciality from Chiba Prefecture.
I changed the recipe from fish to minced chicken.
Great for bento or as a side dish with sake.

Ingredients: Easy to make amount (10)

Minced chicken
200 g
Shiso leaves
10 leaves
Finely chopped Japanese leek
1/2 stalk
Grated ginger (from a tube)
5 cm
Miso
1 heaping tablespoon
Vegetable oil (or sesame oil)
1/2 tablespoon
Sake
1 tablespoon

Steps

1. Mix the finely minced leek, ginger and miso with the chicken, and mix well until it becomes a sticky paste.
2. Divide the mixture into 10 portions and spoon each onto one side of the shiso leaves. Shape the patty and fold the leaves over so the mixture is sandwiched like the photo.
3. Heat oil in a pan and fry both sides (the tip of the shiso) over medium heat.
4. When they have browned, flip over, drizzle sake and cover with a lid. Cook over low heat until they are cooked through to the middle (about 5 minutes)
5. Done!

Story Behind this Recipe

Sanga-yaki is a regional dish from Chiba Prefecture. It's usually made with horse mackerel or saury, but this time I used minced chicken.
It's seasoned well, so it's good in bento or as a side dish with alcohol.