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Recipe
Chicken And Egg Loaf Japanese Style Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 124g | |
| Calories 310 | |
| Calories from Fat 105 | 34% |
| Total Fat 11.62g | 15% |
| Saturated Fat 3.32g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 830mg | 35% |
| Potassium 150mg | 4% |
| Total Carbs 33.1g | 9% |
| Dietary Fiber 0.1g | 0% |
| Sugars 25.18g | 17% |
| Protein 14.42g | 23% |
Ingredients Convert Measures
- 1/4 lb chopped chicken
- 1 Tbsp. starch
- 4 x Large eggs
- 2 Tbsp. sugar
- 1/3 tsp salt
- 1 Tbsp. starch
- Salad oil for mold
- 1 tsp Japanese rice wine (sake)
- 1 1/2 tsp light color soy sauce (usukuchi-shoyu)
- 2 1/2 tsp sweetened cooking sake (mirin)
Directions
- Mix chopped chicken and seasonings; cook and stir well over low heat till all liquid is absorbed and evaporated.
- Grind mix in food processor or possibly blender while warm; add in starch.
- Boil Large eggs, peel and separate yolks and whites. Mash each well.
- Add in half of sugar, salt and starch to yolks and half to whites; and mix well.
- Place layer of egg whites in oil-greased mold and cover with chicken mix; add in yolks for the top layer. Press gently on top layer to shape. Steam in steamer for about 15 min over medium heat.
- Cut into serving pcs.
- This recipe yields one 5- by 3- by 2-inch mold.
- Yield: 1 small loaf
