Chicken and Egg Loaf Japanese Style


– 1/4 lb minced chicken
– 1 tbs starch
– 4 x eggs
– 2 tbs sugar
– 1/3 tsp salt
– 1 tbs 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)


– Mix minced chicken and seasonings; cook and stir well over low heat until all liquid is absorbed and evaporated.
– Grind mixture in food processor or blender while hot; add starch.
– Boil eggs, peel and separate yolks and whites. Mash each well.
– Add 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 mixture; add yolks for the top layer. Press gently on top layer to shape. Steam in steamer for about 15 minutes over medium heat.
– Cut into serving pieces.

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