Ingredients
Method
- 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.
