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Chicken Tsukune Patties for Bento
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cookpad.japanChicken Tsukune Patties for Bento
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.
Ingredient
200 grams
Ground chicken
20 grams
Beaten egg
40 grams
Silken tofu
3 tbsp
Minced Japanese leek
1 tsp
Sake
4 tsp
Sugar
1 pinch
Salt
2 tsp
Soy sauce
1 tsp
Mirin
1/2 tsp
Katakuriko
Cooking instructions
* Step 1
Combine all the ingredients for the sauce.
* Step 2
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.)
* Step 3
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.
* Step 4
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.
* Step 5
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.
* Step 6
Open the lid and wipe off any excess oil or water with paper towels.
* Step 7
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.
* Step 8
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.
* Step 9
If you are using them as a bento filler, microwave with the plastic on and stick in a bento box.
* Step 10
By heating up, the sauce in between the tsukune patties will scorch a little and taste like charbroiled tsukune patties.
* Step 11
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.
* Step 12
Bento filler recipe "Freeze Them for a Bento Filler! Chicken Breast Youlinji".
* Step 13
"Freeze Them for a Bento Filler! Chicken Thigh Youlinji".
* Step 14
"Freeze Them for a Bento Filler! Tangy Simmered Chicken Breast".
* Step 15
"Freeze Them for a Bento Filler! Special Sauce Marinated Pork, Yakiniku-Style".
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