Most winter's Yoshie cooks a simple cake made from ground chicken. She often does this with left over ground chicken from a Nabe or shumai. This is easy to make, delicious and keeps well. It also goes well with sake, a good winter drink.
- Ground chicken, about one kilogram (you can mix in ground pork as well)
- Ground tofu, about one-third the amount of chicken
- Corn starch, one tbsp
- One or two eggs
- Ground ginger, about three centimeters
- Shredded carrots, one or two (or even beets!)
- Minced garlic, three cloves
- Minced green onions, two
- Sesame seeds, a good sprinkling
- Mirin or sake, two tbsps
- Roasted sesame oil, one tsp
- Salt and pepper to taste
Mix ground chicken and if you are using it ground pork and ground tofu with all the other ingredients. Heat frying pan to low heat and press the ground chicken mixture in. Leave at low heat until some of the moisture comes out (about five minutes) and then raise the heat to medium. Let the moisture steam off (cooking the chicken cake) and keep cooking untill the bottom is golden brown.
Serve sprinkled with sesame seed and scatter with the green part of the green onions. Cut in wedges.
Eat with a good sake like the artisan crafted ones from Granville Island.
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