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With Chicken Breast Teriyaki Hamburger Steaks (Tsukune Patties)

With Chicken Breast Teriyaki Hamburger Steaks (Tsukune Patties)

It's inexpensive and healthy since it's made with chicken breasts.
Kneading in shio-koji makes this dish fluffy and juicy.

Ingredients: 4 servings

Chicken breasts
500 g
Onion
1/2 medium
Carrot
1/4
★Shio-koji (salt-fermented rice malt)
1/2 tablespoon
★Katakuriko
3 tablespoons
★Sake
1 tablespoon
★Soy sauce
1 teaspoon
★Salt and pepper
a small amount
For teriyaki sauce:
Soy sauce
5 tablespoons
Mirin
3 tablespoons
Sugar
3 tablespoons
Sake
2 tablespoons

Steps

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.

Story Behind this Recipe

I created this dish because I wanted to knead shio-koji (which has come back into fashion) into hamburger steaks.
I also wanted to make inexpensive and healthy chicken hamburger steaks with teriyaki sauce, a favorite with kids!
They turned out to be fluffy and delicious.