Recipe of Homemade Sanga-yaki (A Chiba Speciality) Made with Minced Chicken
Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Ultimate Sanga-yaki (A Chiba Speciality) Made with Minced Chicken. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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To get started with this particular recipe, we have to first 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.
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.
It's seasoned well, so it's good in bento or as a side dish with alcohol.
For Step 1, make sure you mix well until it becomes sticky! Recipe by Shishi88
Ingredients and spices that need to be Make ready to make Sanga-yaki (A Chiba Speciality) Made with Minced Chicken:
- 200 grams Minced chicken
- 10 leaves Shiso leaves
- 1/2 stalk Finely chopped Japanese leek
- 5 cm Grated ginger (from a tube)
- 1 heaping tablespoon Miso
- 1/2 tbsp Vegetable oil (or sesame oil)
- 1 tbsp Sake
Instructions 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!
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