Tsukune chicken
Little, tiny, yummy chicken cakes. The perfect size for a bento!

Chicken cakes
400 g chicken mince
¼ cup breadcrumbs¹
1 egg
4 tbsp grated white onion
1½ tsp white sugar
1½ tsp soy sauce
cornflour
1 tbsp peanut oil
green onion, finely chopped

Teriyaki glaze
2 tbsp sugar
2 tbsp mirin
2 tbsp soy sauce

Combine the chicken with the egg, breadcrumbs, onion, sugar, and soy sauce. Shape the mixture into 12-15 small, flat, round cakes and dust them lightly with cornflour. Note: the chicken cakes may be frozen on a sheet of baking paper at this point. I find them easier to handle if I freeze them for a couple of hours before cooking. Mix the glaze ingredients in a small bowl and set aside. Cook the chicken cakes in a small quantity of peanut oil in a hot frying pan, approximately 3-4 minutes on each size. Reduce to low heat. Pour the sauce over the chicken cakes and turn occasionally until they are evenly glazed, making sure the glaze doesn't burn. When ready to serve, top with the green onion.

¹This wasn't in the original recipe, but I found the mixture too sloppy without it.