Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, sanga-yaki (a chiba speciality) made with minced chicken. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Sanga-yaki (A Chiba Speciality) Made with Minced Chicken is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Sanga-yaki (A Chiba Speciality) Made with Minced Chicken is something which I have loved my whole life. They’re fine and they look fantastic.

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.

The ingredients needed to make Sanga-yaki (A Chiba Speciality) Made with Minced Chicken:

1. Take Minced chicken
2. Get leaves Shiso leaves
3. Take Finely chopped Japanese leek
4. Take cm Grated ginger (from a tube)
5. Prepare heaping tablespoon Miso
6. Make ready Vegetable oil (or sesame oil)
7. Take Sake

Instructions to make Sanga-yaki (A Chiba Speciality) Made with Minced Chicken:

1. Mix the finely minced leek, ginger and miso with the chicken, and mix well until it becomes a sticky paste.
2. 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.
3. Heat oil in a pan and fry both sides (the tip of the shiso) over medium heat.
4. 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)
5. Done!
6. Ready to serve and ENJOY!

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