Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, sanga-yaki (a chiba speciality) made with minced chicken. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Great recipe for Sanga-yaki (A Chiba Speciality) Made with Minced Chicken. Sanga-yaki is a regional dish from Chiba Prefecture. It's usually made with horse mackerel or saury, but this time I used minced chicken.
Sanga-yaki (A Chiba Speciality) Made with Minced Chicken is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Sanga-yaki (A Chiba Speciality) Made with Minced Chicken is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook sanga-yaki (a chiba speciality) made with minced chicken using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Sanga-yaki (A Chiba Speciality) Made with Minced Chicken:
- Get 200 grams Minced chicken
- Take 10 leaves Shiso leaves
- Get 1/2 stalk Finely chopped Japanese leek
- Prepare 5 cm Grated ginger (from a tube)
- Take 1 heaping tablespoon Miso
- Prepare 1/2 tbsp Vegetable oil (or sesame oil)
- Take 1 tbsp Sake
Chiba-Ken features great happy hour specials featuring ramen, sushi rolls and sashimi. Our Yuzu (citron) flavored tsukune (chicken meatball) is made from finely-minced yuzu skin, mixed with many types of seasonings and grilled. The chicken is raised in a local poultry farm in Kashiwa, Chiba Prefecture. Located at the very southern tip of the Boso peninsula, Tateyama in Chiba prefecture is known as a "seafood" town for the plentiful seafood brought in throughout the year as well as a "farming town" and a "flower town".
Steps to make Sanga-yaki (A Chiba Speciality) Made with Minced Chicken:
- Mix the finely minced leek, ginger and miso with the chicken, and mix well until it becomes a sticky paste.
- Divide the mixture into 10 portions and spoon each onto one side of the shiso leaves. Shape the patty and fold the leaves over so the mixture is sandwiched like the photo.
- Heat oil in a pan and fry both sides (the tip of the shiso) over medium heat.
- When they have browned, flip over, drizzle sake and cover with a lid. Cook over low heat until they are cooked through to the middle (about 5 minutes)
- Done!
This dish was created as a meal that incorporated these themes and was made with local produce. Rub the chicken with olive oil and sprinkle with salt and pepper. Cool slightly, discard the skin and bones, and slice the meat thickly. Charcoal grilled domestic chicken marinated in rich and sweet soy sauce is packed in a can with its delightful aroma. Kanzume Bars, where canned foods and drinks are served have become popular these days in Japan.
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