Teriyaki Chicken Tsukune with Scallions

Name: Teriyaki Chicken Tsukune with Scallions
Yield: Makes about 10 pieces
Ingredients: 10.5 oz (300 g) ground chicken; 2 tablespoons potato starch; 1/2 block (about 6 oz/170 g) tofu; 1 little oil; 2 tablespoons sukiyaki sauce; as needed Potato starch slurry (potato starch mixed with water),; 1 scallion (green onion)

ぴょんぴょん☆まお @cook_40296473

I made tsukune (Japanese chicken meatballs) using ground chicken. The seasoning uses sukiyaki sauce, so it's foolproof! Recipe inspiration: Ground chicken was on sale.

ぴょんぴょん☆まお @cook_40296473

I made tsukune (Japanese chicken meatballs) using ground chicken. The seasoning uses sukiyaki sauce, so it's foolproof! Recipe inspiration: Ground chicken was on sale.

Saved

Ingredients

Makes about 10 pieces

10.5 oz (300 g)ground chicken
2 tablespoonspotato starch
1/2 block(about 6 oz/170 g) tofu
1little oil
2 tablespoonssukiyaki sauce
as neededPotato starch slurry (potato starch mixed with water),
1scallion (green onion)

Saved

Steps

1

In a bowl, combine the ground chicken, tofu (microwaved and cooled), and potato starch. Mix well.
2

Heat a frying pan and add a little oil. Shape the chicken mixture into balls, place them in the pan, and flatten slightly with a spoon. Cook on both sides until browned.
3

Add the scallion, cut into bite-sized pieces, to the pan and sauté together.
4

Pour the sukiyaki sauce over everything, coating both sides. Add the potato starch slurry and cook until the sauce thickens. Serve.