Chicken Pattie Rice Bowl with Teriyaki Sauce

Ingredients

• 125 g Chicken Mince
• 1/2 teaspoon grated Ginger *OR Garlic
• 1/8 teaspoon Salt
• White Pepper as required
• 1 Spring Onion *finely chopped
• 1/4-1/2 Egg
• 1-2 tablespoons ‘Panko’ Breadcrumbs
• *Note: Finely chopped OR coarsely grated Vegetables such as Shiitake OR Carrot can be added instead of Egg and Panko
• 1 teaspoon Sugar
• 1 tablespoon Soy Sauce *1 tablespoon is 15ml
• 1 tablespoon Mirin
• 1 & 1/2 tablespoons Sake (Rice Wine) OR Water
• 1/2 teaspoon Rice Vinegar
• 1/2 teaspoon Potato Starch OR Corn Starch
• Oil for cooking
• 1 serving warm Cooked Rice
• Additional Toppings *Today I added 1 Boiled Egg and stir-fried Bok Choy
• Shichimi (Japanese Chilli Spice Mix) *optional

Steps

1. Combine all the Chicken Pattie ingredients in a bowl.
2. In a separate small bowl, combine the Teriyaki Sauce ingredients.
3. Prepare additional toppings if you add any.
4. Heat a small amount of Oil in a small frying pan over medium heat, place Chicken Pattie mixture, form into a round, and cook until both sides are nicely browned and cooked though.
5. Half fill a bowl with warm Cooked Rice, place the cooked Chicken Pattie and other toppings.
6. Mix the Sauce very well and add it to the frying pan, heat, stirring constantly, until the Sauce is thick. Pour the Sauce over the Chicken Pattie (and other toppings if you choose to do so), sprinkle with Shichimi (*optional), and enjoy.