木綿豆腐と鶏むね肉を混ぜて作るからふわっとやわらかで腹持ちがとっても良いつくねです。生姜の香りと甘辛の照り焼きダレが食欲をそそります。お弁当に入れてもOK！
材料 （2〜3人分）
• 鶏むねひき肉：200g（今回は鶏むね肉をハンドミキサーでミンチにして使いました）
• 木綿豆腐：（キッチンペーパーに包んで水切り）150-180gくらい
• 玉ねぎ：1/4個（みじん切り）
• 生姜：1片（チューブのものでもOK)
• 卵：1個
• 片栗粉：大さじ1
• 塩：ひとつまみ
お好みで(大葉：5枚（千切りに)香りが良い
ごま油：小さじ1
照り焼きダレ
• 砂糖、みりん、酒、しょうゆ：各大さじ1
作り方
1. ボウルに豆腐、鶏ひき肉、玉ねぎ、生姜、卵、片栗粉、塩を加え、粘りが出るまでよく混ぜる。2. 手に油をつけて小判型に成形する(丸めた時に手にタネがつきません)
3. フライパンにごま油を熱し、つくねを並べて中火で両面焼き色をつける。
4. フタをして弱火で5分蒸し焼きにする。
5. 照り焼きダレの材料を加え、煮絡めてツヤが出たら完成！
(鶏むね肉 meets 木綿豆腐)
Translation
Fluffy Tofu Chicken Patties with Sweet Teriyaki Glaze
These patties are made by mixing chicken breast and firm tofu, which gives them a wonderfully light and tender texture—plus they’re super filling! The aroma of ginger and the sweet-savory teriyaki glaze really kick up the flavor. They’re perfect for lunchboxes too! If you’ve got some shiso leaves on hand, throw those in for an extra burst of freshness.
Ingredients (Serves 2–3):
• Ground chicken breast: 200g(I used whole chicken breast and minced it with a hand mixer)
• Firm tofu (drained with paper towels): about 150–180g
• Onion: 1/4, finely chopped
• Fresh ginger: 1 clove (or use ginger paste)
• Egg: 1
• Potato starch: 1 tbsp
• Salt: a pinch
• Sesame oil: 1 tsp
• Optional: 5 shiso leaves, finely sliced (adds a lovely aroma!)
For the Teriyaki Sauce:
• Sugar, mirin, sake, soy sauce: 1 tbsp each
How to Make It:
1. In a bowl, combine the firm tofu, ground chicken, onion, ginger, egg, potato starch, and salt. Mix well until sticky and well combined.
2. Lightly oil your hands and shape the mixture into oval patties. (The oil helps prevent the mixture from sticking.)
3. Heat sesame oil in a frying pan over medium heat, place the patties in, and cook until both sides are nicely browned.
4. Cover with a lid and steam on low heat for about 5 minutes.
5. Add the teriyaki sauce ingredients to the pan. Let everything simmer and coat the patties until glossy and delicious. Done!
Try it！