• Chicken breast300g
• Onion1/2 (or 1 if small)
• Grated ginger (tube OK)1 tsp
• ★Soy sauce1/2 tbsp
• ★Sesame oil1/2 tbsp
• ★Sake1 tbsp
• ★Katakuriko (potato starch)2 tbsp
• ★Salt & peppera pinch
• ★Sake4 tbsp
• ★Soy sauce3 tbsp
• ★Mirin3 tbsp
• ★Sugar2 tbsp

1. 1

   Thinly slice 300g of chicken breast, then lightly pound it and chop into a coarse mince. Aim for a rough, chunky texture rather than a smooth paste — this gives the best result.

2. 2

   Finely dice 1/2 onion (or 1 onion if small). Add to a bowl along with the chicken, 1 tsp grated ginger, 1/2 tbsp soy sauce, 1/2 tbsp sesame oil, 1 tbsp sake, 2 tbsp katakuriko, and a pinch of salt and pepper. Mix everything together well.

3. 3

   Wet your hands slightly with water and shape the mixture into patties of your preferred size. Pat them back and forth between your palms like you would with hamburger patties to smooth them out.

4. 4

   Add 4 tbsp sake, 3 tbsp soy sauce, 3 tbsp mirin, and 2 tbsp sugar (the ★ sauce ingredients) to a frying pan and simmer over medium heat until reduced by about half. Be careful not to over-reduce, as the sauce can burn easily.

5. 5

   In a separate frying pan, heat a little sesame oil (not included in measurements) and cook the tsukune patties until both sides are nicely browned.

6. 6

   Pour the teriyaki sauce over the patties and toss to coat evenly, cooking for a little longer until done. Serve topped with chopped green onions, and with mustard or mayonnaise on the side if you like.

7. 7

   To make tsukune burgers, spread mustard on the bun and add a generous amount of mayonnaise — highly recommended! If using skewers, insert them after cooking to keep them clean from the sauce.

The sauce has a rich, sweet, and full-bodied flavor. It's especially recommended for kids and anyone who loves a sweeter teriyaki taste.

• Calories310 kcal
• Protein21 g
• Fat9 g
• Carbs31 g
• Sodium2.4 g