Chicken Tsukune Dumplings

• 280 grams Ground chicken thigh
• 1 1/2 Onion, finely chopped
• 1 Egg white
• 1 knob's worth Grated ginger
• 1 1/2 tsp Soy sauce
• 1 tsp Sake
• 2 tsp Katakuriko
• 1 tsp Dashi stock granules
• 1/4 bunch Chinese chives cut into 1 cm pieces
• 2 tbsp Soy sauce
• 2 tbsp Sugar
• 2 tbsp Mirin
• 1 tbsp Sake
• 1 Toppings
• 1 plus Egg yolk
• 1 per dumpling Shiso leaves

1. Sprinkle some salt on the finely chopped onion, mix and leave for a while.
2. Rinse in water, and squeeze out gently.
3. Divide the yolks from the eggs.
4. Sprinkle a little cooking sake (not listed) on the ground chicken, and leave for about 10 minutes.
5. Start adding the seasoning ingredients.
6. Combine the ground chicken, onion, egg white and ingredients, and mix and knead well until sticky.
7. Leave for about 15 minutes to let the flavors blend.
8. Make the sauce.
9. Put the ingredients in a pan, and mix while bringing to a boil.
10. Put some oil (not listed in the ingredients) in a frying pan over low heat.
11. Form the meat mixture into small patties and put into the frying pan.
12. Cover with a lid.
13. Brown both sides.
14. Cook through with a lid on.
15. Wipe excess oil in the pan.
16. Add the sauce to the frying pan, and coat the patties over low heat.
17. Transfer to serving plates.
18. Serve with fresh raw egg yolks to use as dipping sauce.
19. I recommend wrapping in shiso leaves.

ground chicken, onion, egg, ginger, soy sauce, sake, katakuriko, granules, chinese chives, soy sauce, sugar, mirin, sake, toppings, egg yolk, leaves

Taken from cookpad.com/uk/recipes/152949-chicken-tsukune-dumplings (may not work)