Chicken Pattie mixture is often very sticky and it can be difficult to roll into patties. You need to wet your hands with Oil OR Water to do it. The other day I discovered that I could form the mixture into patties just like making pancakes. Today I cooked this rice bowl just for myself. How easy it was! And it tasted great and looked amazing.
Makes
1 Serving
Ingredients
Chicken Pattie
125g Chicken Mince
1/2 teaspoon grated Ginger *OR Garlic
1/8 teaspoon Salt
White Pepper as required
1 Spring Onion *finely chopped
1/4 to 1/2 Egg
1 to 2 tablespoons ‘Panko’ Breadcrumbs
*Note: Finely chopped OR coarsely grated Vegetables such as Shiitake OR Carrot can be added instead of Egg and Panko.
Teriyaki Sauce
1 teaspoon Sugar
1 tablespoon Soy Sauce *1 tablespoon is 15ml
1 tablespoon Mirin
1 & 1/2 tablespoons Sake (Rice Wine) OR Water
1/2 teaspoon Rice Vinegar
1/2 teaspoon Potato Starch OR Corn Starch
Other Ingredients
Oil for cooking
1 serving warm Cooked Rice
Additional Toppings *Today I added 1 Boiled Egg and stir-fried Bok Choy
Shichimi (Japanese Chilli Spice Mix) *optional
Method
- Combine all the Chicken Pattie ingredients in a bowl.
- In a separate small bowl, combine the Teriyaki Sauce ingredients.
- Prepare additional toppings if you add any.
- Heat a small amount of Oil in a small frying pan over medium heat, place Chicken Pattie mixture, form into a round, and cook until both sides are nicely browned and cooked though.
- Half fill a bowl with warm Cooked Rice, place the cooked Chicken Pattie and other toppings.
- Mix the Sauce very well and add it to the frying pan, heat, stirring constantly, until the Sauce is thick. Pour the Sauce over the Chicken Pattie (and other toppings if you choose to do so), sprinkle with Shichimi (*optional), and enjoy.
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