Japanese-seasoned Chicken Sausage
I loved this dish which I had when I worked at another company I recreated the recipe myself.
My microwave is 500 W. Adjust time depending your microwave.
Please be careful after microwaving as it is quite hot.
I also recommend including cheese in this recipe. Recipe by Marugo-ru.
Japanese-seasoned Chicken Sausage
I loved this dish which I had when I worked at another company I recreated the recipe myself.
My microwave is 500 W. Adjust time depending your microwave.
Please be careful after microwaving as it is quite hot.
I also recommend including cheese in this recipe. Recipe by Marugo-ru.
Cooking Instructions
- 1
Mince the shiitake mushrooms and shiso leaves. In a bowl, mix the ingredients until it becomes sticky.
- 2
Divide mixture into 3 portions and shape them into thick bars. Lay 2 layers of plastic wrap and wrap each bar. Tighten and squeeze both ends and fold both ends under the mixture so that it doesn't unfold easily.
- 3
Place on the heat proof dish and microwave for 3 minutes. Turn them over and microwave for another 1 minute. Let rest for 5 minutes. It's extremely hot so be careful.
- 4
This picture was taken right after microwaving. You can eat it right away.
- 5
Heat oil (not listed) in a pan, fry the sausages until the surface becomes golden brown.
- 6
This is an "Easy Meat Loaf" variation. Use the entire mixture and place 5 boiled quail eggs in the middle. Microwave for 4 minutes and turn over for another minute.
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