Fluffy Chicken Tsukune Patties with Tofu

• 200 grams Minced chicken (breast, thigh, etc.)
• 1/2 stalk Japanese leek
• 1 King oyster mushrooms
• 150 grams Silken tofu
• 1 tbsp Sesame oil
• 1 knob Ginger (grated)
• 1 tsp Sake
• 1 tbsp Katakuriko
• 1 Salt and pepper
• 2 tbsp Sake
• 2 tbsp Mirin
• 2 tbsp Soy sauce
• 2 tbsp Sugar
• 1 pinch White sesame seeds

1. Combine the tofu (no need to drain off the water), minced leek and king oyster mushroom, chicken, and condiments.
2. Mix everything together.
3. Divide the mixed ingredients from Step 1 into eight portions and form into balls.
4. Dampen your hands with a little oil if it's difficult to form.
5. Heat sesame oil in a pan and cook the patties until both sides are golden brown.
6. Add the condiments into the pan.
7. Flip the patties over for a few times as you simmer to reduce the sauce.
8. It's ready when the sauce thickens.
9. Transfer onto a serving dish and sprinkle sesame seeds.

chicken, stalk japanese, mushrooms, silken, sesame oil, knob ginger, sake, katakuriko, salt, sake, mirin, soy sauce, sugar, white sesame seeds

Taken from cookpad.com/us/recipes/168387-fluffy-chicken-tsukune-patties-with-tofu (may not work)