Izakaya at Home Chicken Tukune Patties with Shiso
cookpad.japan @cookpad_jp
I made this because my husband and child requested it.
It is easier to stick the meat on when the stick is thick. And, of course, you don't need to use skewers at all. When you coat them with the sauce, a fry pan of 26 cm in diameter would be the right size for 14 to 15 pieces. Recipe by shoken mama
Izakaya at Home Chicken Tukune Patties with Shiso
I made this because my husband and child requested it.
It is easier to stick the meat on when the stick is thick. And, of course, you don't need to use skewers at all. When you coat them with the sauce, a fry pan of 26 cm in diameter would be the right size for 14 to 15 pieces. Recipe by shoken mama
Cooking Instructions
- 1
Mince the Japanese leek and shiso leaves and grate the ginger. Combine all ☆ ingredients in a bowl and mix until sticky.
- 2
Wet your hands and put the patties on a stick like making kebobs.
- 3
Heat a pan with oil and brown both sides (You wouldn't be able to grill all at one time so fry in two batches).
- 4
Transfer the first batch of cooked patties to a plate.
- 5
When the 2nd batch patties are cooked, add the patties from Step 4 back to the same pan. Mix all ★ ingredients in advance and add to the pan. When the sauce comes to a boil, add the katakuriko dissolved in water. Allow the sauce to thicken and then it is done.
- 6
Sprinkle shichimi spice if you like and enjoy.
- 7
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