With Chicken Breast Teriyaki Hamburger Steaks (Tsukune Patties)

• 500 grams Chicken breasts
• 1/2 medium Onion
• 1/4 Carrot
• 1/2 tbsp Shio-koji (salt-fermented rice malt)
• 3 tbsp Katakuriko
• 1 tbsp Sake
• 1 tsp Soy sauce
• 1 dash Salt and pepper
• 5 tbsp Soy sauce
• 3 tbsp Mirin
• 3 tbsp Sugar
• 2 tbsp Sake

1. Mince the chicken breasts, onion, and carrot in a food processor.
2. If you don't have a food processing machine, mince with a knife.
3. Add the ingredients from Step 1 and the seasoning ingredients into a bowl, and mix well.
4. Shape into thin and slightly smaller-sized hamburger steaks than normal.
5. Lightly grease a frying pan, and fry both sides until golden brown.
6. Cover with a lid, and steam-fry for about 5 minutes.
7. Remove the lid, swirl in the teriyaki sauce mixture, and simmer until the sauce is thickened, then done.

onion, carrot, koji, katakuriko, sake, soy sauce, salt, soy sauce, mirin, sugar, sake

Taken from cookpad.com/us/recipes/158982-with-chicken-breast-teriyaki-hamburger-steaks-tsukune-patties (may not work)