In a bowl, add all the ingredients for the chicken patties and knead well by hand. (※ No need to squeeze out the excess water from the silken tofu.)
Heat the vegetable oil in a skillet. Roll the meat mixture into balls using 2 spoons (2 teaspoons if you have them), and place into the skillet.
It takes a long time to make all the meat into patties. You may turn off the heat once and turn the heat back on when all the patties are placed in the skillet.
Cover the skillet and cook the patties over medium heat until the patties start to turn color. Turn the patties over, cover the skillet again and cook them over low heat.
Open the lid and wipe off any excess oil or water with paper towels.
Add the sauce from Step 1 into the skillet while stirring it. Once the patties are coated evenly with the sauce, turn off the heat.
Once the patties are cool, secure 2 patties each on toothpicks. When they are completely cool, wrap them individually with plastic wrap, and put them in the freezer.
If you are using them as a bento filler, microwave with the plastic on and stick in a bento box.
By heating up, the sauce in between the tsukune patties will scorch a little and taste like charbroiled tsukune patties.
If the patties start to burn while reheating them, you can heat them for a little while, separate the patties a little, and heat again.
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Story Behind this Recipe
I made at home the frozen chicken tsukune patties that I normally buy at a store. The tsukune patties will be cold and tough by the time you eat it for lunch, so I added some silken tofu thinking that it might make the patties a little softer.
The top picture is before they were frozen. The reheated chicken patties lose the thickness in the sauce, but the taste has soaked into it. (If you have time in the morning, make a small amount of sauce and apply it onto the heated chicken patties if you like.)