Minced Pork Sweet and Salty Teriyaki Tsukune Patties

Name: Minced Pork Sweet and Salty Teriyaki Tsukune Patties
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Ground pork; 1/2 Bell pepper; 1/2 stalk Japanese leek; 1 tbsp Katakuriko; 3 leaves Shiso leaves; 3 tbsp ☆Soy sauce; 2 tbsp ☆Sake; 2 tbsp ☆Water; 2 tbsp ☆Mirin; 1 tbsp ☆Sugar

cookpad.japan @cookpad_jp

I wanted to eat a side dish that went well with rice.

I think the flavoring soaks in and tastes better if you make the patties a little smaller than a regular hamburger. Recipe by Minaichigo

I wanted to eat a side dish that went well with rice.

I think the flavoring soaks in and tastes better if you make the patties a little smaller than a regular hamburger. Recipe by Minaichigo

cookpad.japan @cookpad_jp

I wanted to eat a side dish that went well with rice.

I think the flavoring soaks in and tastes better if you make the patties a little smaller than a regular hamburger. Recipe by Minaichigo

I wanted to eat a side dish that went well with rice.

I think the flavoring soaks in and tastes better if you make the patties a little smaller than a regular hamburger. Recipe by Minaichigo

Saved

Ingredients

2 servings

200 gramsGround pork
1/2Bell pepper
1/2 stalkJapanese leek
1 tbspKatakuriko
3leaves Shiso leaves
3 tbsp☆Soy sauce
2 tbsp☆Sake
2 tbsp☆Water
2 tbsp☆Mirin
1 tbsp☆Sugar

Saved

Steps

1

Finely chop the Japanese leek.
2

In a bowl, knead the meat, Japanese leek, and katakuriko until it clumps together. Shape into whatever size you prefer.
3

Put the patties into a pan, fill the open spaces with bell pepper after cutting them up into bite-sized pieces, cover with a lid, and fry on both sides over medium heat.
4

Once the patties have cooked through (pierce with a chopstick and see if the juices run clear), remove from pan.
5

Add all of the ingredients marked with ☆, and simmer for 1-2 minutes.
6

Once the sauce has thickened a bit, return the meat and bell pepper to the pan and evenly coat with the sauce. Transfer to serving plates and top with the shredded shiso leaves to finish.