This is a variation of
chicken "tsukune". The addition of pine nuts and miso make this dish distinctive. I used 1/2 lb ground chicken. Add white miso (2 tbs), mirin (2tbs), panko (1/2 cup), flour (2 tbs) and toasted pine nuts (3 tbs) and 1 egg. Mix and put in small square baking dish (I sprayed with "
Pam" to prevent sticking) so that the thickness is about 1/2 inch. Put it in a 350 F oven for 15 minutes.
I think this was in one of the recipes for "
Osechi" お節料理 or New Year Dishes which I saw on-line some time ago.
I have made this for New Year. In that case, I cut the loaf into the shape of "
Hagoita" 羽子板 and insert tooth picks to mimic the real thing and brush mirin and add "
aonori" 青のり for green "pine" needle color as instructed in the original recipe (left in the above picture).
The taste is great and goes well with any drinks including red wines.
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