30 janvier 2007

Tori-Tsukune - Chicken humburger Teriyaki sauce


Tori-Tsukune - Chicken humburger Teriyaki sauce
for 2 serving

250g of chicken breast
1 onion (medium)
3cm of fresh ginger
1 egg (medium)
2 table spoons flour
1 dried red pepper
1/2 tea spoon solt
1 table spoon sake

4 table spoons soy sauce
2 table spoons mirin
1 table spoon suger
1 table spoon sake

  1. Grind chicken breast in a food processor.

  2. Peel onion and ginger, then grind them in a food processor.

  3. Put 1. and 2. into a bowl, then add egg and flour. Add solt and mix well with your hand.

  4. Moisten your hands. Form them into 6 balls, then make them flat.

  5. Heat vegetable oil in a pan over strong heat and put red pepper in.
    Cook each side of steaks for 2 mn.
    Add 1 table spoon of sake in the pan and cover it.
    Lower the heat, then cook for 3 mn.

  6. Mix all the ingredients of sauce, and add the sauce into the pan.

  7. Boil it over strong heat for 4-5 mn.

This sauce of Tsukune goes very well with rice.
I recommend you to place the Tsukune on rice and put the sauce over them.

Posté par shino910 à 15:58 - - Commentaires [0] - Permalien [#]

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