Chicken Loaf Saute (Matsuzake-Yaki)

• 1 lb ground chicken
• 2 tablespoons minced leeks
• 1 teaspoon fresh ginger juice
• 2 teaspoons sugar
• 2 teaspoons soy sauce
• 2 teaspoons sake
• 1 small egg, slightly beaten
• 2 teaspoons vegetable oil
• 2 teaspoons white sesame seeds, dry toasted
• 4 sprigs watercress (to garnish) (optional)

1. Place chicken through egg in a medium bowl, stirring to mix well.
2. Heat oil in a small (8-inch) skillet over medium-low heat 1 minute; spread chicken mixture evenly in skillet (about 1/2 inch thick), smoothing top surface.
3. Cook loaf until bottom is brown, 3 to 5 minutes.
4. Cut loaf into 4 wedges; turn each wedge.
5. Immediately sprinkle with sesame seeds.
6. Cook until bottom is brown and chicken mixture is cooked through, another 2 to 3 minutes.
7. Cool 5 minutes, then cut each wedge in half.
8. Cool to room temperature and serve, garnished with watercress.

ground chicken, leeks, ginger juice, sugar, soy sauce, sake, egg, vegetable oil, white sesame seeds

Taken from www.food.com/recipe/chicken-loaf-saute-matsuzake-yaki-514483 (may not work)