How to cook chicken tsukune isobeyaki | with subtitles

The combination of the sweet and spicy sauce and the seaweed's seaside flavor makes this chicken tsukune a great tasting dish.
My daughter loved it so much that she asked me to make it again.
It goes well with both beer and rice, so please try it.
Recipe
Ingredients
200 g minced chicken meat
1/4 onion
1 egg
salt to taste
pepper to taste
2 tablespoons potato starch
1 teaspoon grated ginger
3 sheets nori
1.5 tablespoons soy sauce
3 tablespoons sake
1/2 tbsp sugar
shichimi togarashi (seven spice red pepper) to taste
Directions
(1) Finely chop onion.
(2) Put minced chicken, onion, egg white, potato starch, grated ginger, salt and pepper in a bag and rub them together. Cut off about 1 cm from the corner of the bag.
(3) Place a sheet of nori on a frying pan, squeeze out the tsukune so that it straddles the nori and shape it. Then, cover the tsukune with the nori. Make the other two in the same way.
(4) Put the pan over low-medium heat, cover and cook for about 5 minutes. Flip over, cover again and cook for 3 minutes.
(5) Turn off the heat, add sake, soy sauce, and sugar and cook over low-medium heat, stirring to coat the Isobeyaki and reduce the sauce.
(6) Garnish the egg yolks with shichimi togarashi (seven spice red pepper) to taste.
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[@小林常雄-d7v]

磯辺焼きといえばモチしか頭にない私、週末ですから庭キャンでチャレンジ！。
たぶん、うぅ〜ん美味し〜い！でしょう。

[@working_father_ken]

確かに磯辺焼きと言うとお餅のイメージが強いかもしれませんね。つくねの磯辺焼きも美味しいのでぜひお試しを❗️

[@カズ-q7j]

こういった料理は白飯が合うし丼にしてガツガツたべれすね😊
卵黄とタレしみこまして食べたら最高ですね！

[@working_father_ken]

丼にするのも良いですね❗️丼にするならタレを多めにして、黄身を2つ3つ乗せて食べたくなっちゃいますね❗️