• Put your ground chicken breast straight into a bag.

  Add in grated ginger and onion, keep the rest for the other dish.

  Add in one tablespoon of sake, and 1 teaspoon of salt.

  Add a dash of pepper. 

  Add in one egg white and a tablespoon of potato starch to give it a bouncy texture.

  My filling looks a little bit watery, so I add in 1/3 cup of Panko bread crumb to keep the consistency right.

  Seal and freeze. This bag keeps well up to 2 to 3 months, because I didn't add in the fresh vegetable.

How to cook (Serve with Lemon juice)

• Thaw the bag in a microwave, according to the machine instruction, or 2~3 mins on low (300~500w).

  Or leave in the fridge overnight.

  Heat your frying pan on medium, and drop a spoonful of Tsukune filling.

  Cover the lid and cook 3 mins.

  Flip it over and 3 more mins with the cover.

  When you touch the center, and it bounces back, it's done.

  Transfer to a dish and serve with lemon.

  When you want something light, this is the recipe you go for.
  

How to cook (Teriyaki sauce)

• Add to the frying pan and cook until the sauce thicken.

  ・teriyaki sauce 

  2 tsp teriyaki sauce, 1 tsp water, 1/2 tsp potato starch.

  This is basically a bento side dish,

  but for now, good for dinner or lunch.
  

How to cook (Soup)

• Bring 2 cups of water, and put in the dashi pack, which is from my grocery haul. You can use any kind of dashi on your hand.

  Drop a spoonful of Tsukune filling, and add in dried Wakame seaweed and maitake.

  Cover and cook down or a couple of minutes.

  Season lightly with a tablespoon of soy sauce.

  It's so comforting, and warm up your body, contains no fat, and good for your health.