Japanese-seasoned Chicken Sausage

• 250 grams to 270 grams Minced chicken thicken
• 1 large Shiitake mushrooms
• 3 leaves Shiso leaves
• 1/2 tsp Salt
• 1 Coarsely ground pepper
• 1 tsp Cooking sake
• 1/2 tsp Sugar
• 1 tsp Katakuriko
• 1 tsp Soy sauce
• 1 tsp Olive oil

1. Mince the shiitake mushrooms and shiso leaves.
2. In a bowl, mix the ingredients until it becomes sticky.
3. Divide mixture into 3 portions and shape them into thick bars.
4. Lay 2 layers of plastic wrap and wrap each bar.
5. Tighten and squeeze both ends and fold both ends under the mixture so that it doesn't unfold easily.
6. Place on the heat proof dish and microwave for 3 minutes.
7. Turn them over and microwave for another 1 minute.
8. Let rest for 5 minutes.
9. It's extremely hot so be careful.
10. This picture was taken right after microwaving.
11. You can eat it right away.
12. Heat oil (not listed) in a pan, fry the sausages until the surface becomes golden brown.
13. This is an "Easy Meat Loaf" variation.
14. Use the entire mixture and place 5 boiled quail eggs in the middle.
15. Microwave for 4 minutes and turn over for another minute.

chicken thicken, shiitake mushrooms, leaves, salt, ground pepper, sake, sugar, katakuriko, soy sauce, olive oil

Taken from cookpad.com/us/recipes/152993-japanese-seasoned-chicken-sausage (may not work)