豆腐と鶏のつくね - Tofu to Tori Tsukune (Tofu and Chicken Balls)

I've posted this recipe in my Grocery Guide Section under "Ground Meat" a couple of months ago. Although nabe (hot pot) is not in season at the moment, you can pan fry this chicken balls by shaping them into patties. It is a low calorie main dish with lots of protein. It will go well with ponzu or teriyaki sauce, or just soy sauce as the taste is quite plain.

 Ingredients 
Ground chicken                                        300g
Grated Ginger                                         1/2 - 1 Teaspoon
Potato Starch or Corn Starch              1 Tablespoon
Egg                                                              1/2
Tofu                                                        1/2 block
Sake (rice wine)                                      1 Teaspoon
Salt and pepper to taste

Directions:
Beat the egg and set aside. Place the minced chicken in a bowl and knead it to break down the tissues. Add the tofu, egg, sake and potato starch and mix well. Finally add the grated ginger and season with salt and pepper. Shape into walnut size balls and add to soups and hot pots and boil until done. Can shaped into patties to be pan fried as well. 

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