November 24, 2016


Chicken mince - 500 gm
Sake - 4 tbsp
Large eggs - 2
Sugar -1 tbsp
Dark soy sauce - 2 tbsp
Light soy sauce - 1 tbsp
Fresh ginger root - 5 cm
Toasted sesame seeds - 2  tsp
Egg yolk - 1 extra


  • Place half the chicken mince in a heavy based fry pan.
  •  Pour the sake over and place over a medium heat, stirring all the time. 
  • Cook for 2-3 minutes until the chicken turns a whitish colour.
  • Turn into a sieve to drain and cool.
  • Place the remaining mince in a large bow. Add the beaten eggs, sugar, dark and light soy sauce and thoroughly mix until well combined.
  • Mix in the precooked meat.
  • Peel and grate the ginger and add to the chicken mixture. Mix all ingredients well.
  • Line a 20cm oblong cake tin with oiled aluminium foil so that the foil hangs over each end by about 10 cm.
  • Spread the chicken mixture evenly in the tin.
  • Place in the oven in a larger tin which has been filled with boiling water to come halfway up the cake tin's sides.
  • Bake for 45 minutes at 180 degrees C or until the centre of the loaf is firm.
  • Remove from the oven and glaze with beaten egg yolk, then sprinkle with sesame seeds.
  • Lift the oaf from the tin using the overhanging foil.
  • Place on a chopping board and cut into bite-sized pieces.
  • Remove from the foil and serve immediately.

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