Light and Fluffy Tofu Tsukune Patties - ground chicken

Method

• Drain the tofu of excess water.
• Wrap in a kitchen towel and either wring out or put a weight on top.
• If you are using silken tofu, wring out very well.
• This tofu weighed 170 g after the water was strained out.
• Crumble the tofu, add the ground chicken and mix well.
• I used 250 g of ground chicken this time.
• Add the onion (finely chopped) and green beans (cut in half lengthwise then mince) and mix in.
• If preparing for adults, you don't have to cut the green beans lengthwise, just chop up the beans.
• Add the ingredients.
• If using normal soy sauce, add 1 teaspoon.
• If you are using a lot of ground chicken in the patties, use 2 tablespoons of katakuriko.
• Combine the ingredients.
• If it's too soft, add a bit more katakuriko.
• Add a little salt and pepper to season too.
• Form into easy to eat sized patties, thinly oil a frying pan and fry the patties over low-medium heat.
• When the surface starts to cook through, flip the patties and cook covered with a lid over low heat.
• If the heat is too strong, they will burn, so be careful.
• When both sides are cooked, they are done.
• If you want to make these with teriyaki sauce, wipe the oil in the pan lightly, add the ingredients marked with and coat the patties with the sauce while agitating the pan.
• When the patties are covered with the sauce, they're done!
• Serve on plates, and bon appetit!