Thursday, March 19, 2009

Sesame Chicken Loaf ( Matsukaze- Yaki)

Here's a light dinner treat, home style Japanese sesame chicken loaf. This is so easy, simple and light. A perfect summer meal. (it is 27 degrees out in Houston today!)
The leeks and ginger really bring moisture and sweetness to the chicken loaf.

( serves 4 )


1 lb minced or ground chicken
1 small leek, finely chopped
3/4 in fresh ginger, peeled and finely chopped
1 tablespoon soy sauce
1 tablespoon sake ( for substitute, you can also use rice wine or white wine)
1 egg, beaten
1 tablespoon oil ( sesame oil)
2 tablespoon toasted sesame seeds

If you only have regular un-toasted sesame seeds, then toast the sesame seeds in frying pan until the color changes from white to slight gold, and the aroma starts coming out. Remove and set aside.

Combine chicken, leek, ginger, soy sauce, sake and the beaten egg in a mixing bowl until well combined.
Heat oil in a 8 in frying pan, and spread chicken mixture evenly over the base. Cook over medium heat for4 - 5 minutes, until underside is brown.

Cut loaf into quarters, then turn the wedges over to cook the other side for a further 5 minutes. Cook until the moisture is completely gone, and both sides are golden brown.
Transfer to chopping board and slice into smaller pieces for serving, if desired.

Sprinkle with toasted sesame seeds and serve with a green salad.


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