Chicken Tsukune Patties for Bento

• 200 grams Ground chicken
• 20 grams Beaten egg
• 40 grams Silken tofu
• 3 tbsp Minced Japanese leek
• 1/2 tsp Mentsuyu (3x concentrated)
• 1 tsp Sake
• 1/4 tsp Sugar
• 1 pinch Salt
• 1 dash Vegetable oil (for pan-frying )
• 2 tsp Soy sauce
• 2 tsp Mentsuyu (3x concentrated)
• 4 tsp Sugar
• 1 tsp Mirin
• 1/2 tsp Katakuriko

1. Combine all the ingredients for the sauce.
2. In a bowl, add all the ingredients for the chicken patties and knead well by hand.
3. ( No need to squeeze out the excess water from the silken tofu.)
4. Heat the vegetable oil in a skillet.
5. Roll the meat mixture into balls using 2 spoons (2 teaspoons if you have them), and place into the skillet.
6. It takes a long time to make all the meat into patties.
7. You may turn off the heat once and turn the heat back on when all the patties are placed in the skillet.
8. Cover the skillet and cook the patties over medium heat until the patties start to turn color.
9. Turn the patties over, cover the skillet again and cook them over low heat.
10. Open the lid and wipe off any excess oil or water with paper towels.
11. Add the sauce from Step 1 into the skillet while stirring it.
12. Once the patties are coated evenly with the sauce, turn off the heat.
13. Once the patties are cool, secure 2 patties each on toothpicks.
14. When they are completely cool, wrap them individually with plastic wrap, and put them in the freezer.
15. If you are using them as a bento filler, microwave with the plastic on and stick in a bento box.
16. By heating up, the sauce in between the tsukune patties will scorch a little and taste like charbroiled tsukune patties.
17. If the patties start to burn while reheating them, you can heat them for a little while, separate the patties a little, and heat again.
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ground chicken, egg, silken, sake, sugar, salt, vegetable oil, soy sauce, sugar, mirin, katakuriko

Taken from cookpad.com/us/recipes/154330-chicken-tsukune-patties-for-bento (may not work)