Japanese Chicken Recipes - Seasoned Chicken Loaf

Ingredients

• 14 oz (400 g) boneless chicken

• 2 eggs, lightly beaten

• 2 teaspoons minced young ginger

• 2 tablespoons red miso

• 2 teaspoons sake

• 2 teaspoons Japanese soy sauce

• 2 tablespoons sugar

• 2 teaspoons cornstarch

• 1 tablespoon fine white poppy seeds or sesame seeds

• 8-in (20-cm) square baking pan

• Bamboo sticks or ice-cream sticks (optional)

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Method:

1. Grind the chicken in a food processor to make a paste. Add all the other ingredients except the poppy or sesame seeds and process until well mixed.

2. Line the base and the sides of an 8-in (20-cm) square baking pan with baking paper or oiled foil. Put in the chicken mixture, spreading evenly, then sprinkle with the poppy seeds. Preheat the oven to 350°F (175°C). Set the baking pan with the chicken into a larger heat-proof tray half-filled with water and bake for about 30 minutes, until the center is firm.

3. Remove the pan from the oven and pull up the sides of the baking paper or foil to lift the loaf out of the pan. Cut the loaf into rectangles or fan shapes and skewer onto the sticks. Serve at room temperature.