Easy Teriyaki Chicken Tsukune Recipe by あけmama♪
Easy Teriyaki Chicken Tsukune Cooking Instructions 1 Add all the ingredients marked with ★ to the ground chicken one at a time, mixing well after each addition. Shape the mixture into 6 equal portions. 2 Heat oil in a skillet over medium heat. Cook the chicken patties from step 1 for about 4 minutes on each side until browned. 3 Wipe excess oil from the skillet, add all the ◆ sauce ingredients, and simmer until the sauce thickens and coats the patties. 4 Bring a pot of water to a boil, add a pinch of salt (not listed in ingredients), and cook the spinach for about 2 minutes. Transfer the spinach to a bowl of cold water, then drain thoroughly in a colander. 5 Cut the spinach into pieces about 2 inches (5 cm) long and arrange on a plate. Place the chicken tsukune from step 3 on top, and sprinkle katsuobushi over the spinach to finish. 1 Add all the ingredients marked with ★ to the ground chicken one at a time, mixing well after each addition. Shape the mixture into 6 equal portions. 1 Add all the ingredients marked with ★ to the ground chicken one at a time, mixing well after each addition. Shape the mixture into 6 equal portions. 2 Heat oil in a skillet over medium heat. Cook the chicken patties from step 1 for about 4 minutes on each side until browned. 2 Heat oil in a skillet over medium heat. Cook the chicken patties from step 1 for about 4 minutes on each side until browned. 3 Wipe excess oil from the skillet, add all the ◆ sauce ingredients, and simmer until the sauce thickens and coats the patties. 3 Wipe excess oil from the skillet, add all the ◆ sauce ingredients, and simmer until the sauce thickens and coats the patties. 4 Bring a pot of water to a boil, add a pinch of salt (not listed in ingredients), and cook the spinach for about 2 minutes. Transfer the spinach to a bowl of cold water, then drain thoroughly in a colander. 4 Bring a pot of water to a boil, add a pinch of salt (not listed in ingredients), and cook the spinach for about 2 minutes. Transfer the spinach to a bowl of cold water, then drain thoroughly in a colander. 5 Cut the spinach into pieces about 2 inches (5 cm) long and arrange on a plate. Place the chicken tsukune from step 3 on top, and sprinkle katsuobushi over the spinach to finish. 5 Cut the spinach into pieces about 2 inches (5 cm) long and arrange on a plate. Place the chicken tsukune from step 3 on top, and sprinkle katsuobushi over the spinach to finish. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cajun scallop chowder Red velvet cupcakes Coconut and Dulce De Leche Squares Simple Peanut Butter Protein Bars Not Your Grandmother's Turkey Cajun scallop chowder Red velvet cupcakes Coconut and Dulce De Leche Squares Simple Peanut Butter Protein Bars Not Your Grandmother's Turkey Easy sweet potato and pointed pepper soup Choley khulchey Use-up Winter Casserole Soup 3-ingredient strawberry sorbet Sweet & Sour Chicken + Veggies Hemp + Sundried Tomato Hummus Apple kheer Simple Peanut Butter Protein Bars Moong daal masala Coconut Chutney Easy sweet potato and pointed pepper soup Choley khulchey Use-up Winter Casserole Soup 3-ingredient strawberry sorbet Sweet & Sour Chicken + Veggies Hemp + Sundried Tomato Hummus Apple kheer Simple Peanut Butter Protein Bars Moong daal masala Coconut Chutney