Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, sanga-yaki (a chiba speciality) made with minced chicken. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Sangayaki, which is also sometimes referred to as sanga-yaki, is a grilled variation of the popular namero dish that you can find around In addition to the drink, you can also serve up your sangayaki with some rice, and I find that onigiri combined with minced and. Chiba's local specialty is thick-rolled sushi (futomaki), which is not only delicious but also a visual treat. Botannabe is a hotpot made with boar meat.
Sanga-yaki (A Chiba Speciality) Made with Minced Chicken is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Sanga-yaki (A Chiba Speciality) Made with Minced Chicken is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have sanga-yaki (a chiba speciality) made with minced chicken using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Sanga-yaki (A Chiba Speciality) Made with Minced Chicken:
- Take 200 grams Minced chicken
- Make ready 10 leaves Shiso leaves
- Prepare 1/2 stalk Finely chopped Japanese leek
- Make ready 5 cm Grated ginger (from a tube)
- Get 1 heaping tablespoon Miso
- Prepare 1/2 tbsp Vegetable oil (or sesame oil)
- Take 1 tbsp Sake
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Steps to make Sanga-yaki (A Chiba Speciality) Made with Minced Chicken:
- Mix the finely minced leek, ginger and miso with the chicken, and mix well until it becomes a sticky paste.
- Divide the mixture into 10 portions and spoon each onto one side of the shiso leaves. Shape the patty and fold the leaves over so the mixture is sandwiched like the photo.
- Heat oil in a pan and fry both sides (the tip of the shiso) over medium heat.
- When they have browned, flip over, drizzle sake and cover with a lid. Cook over low heat until they are cooked through to the middle (about 5 minutes)
- Done!
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