From my kitchen in Japan
The original page called this “Minced Chicken Meat Patties,” but the finished dish is actually a smooth chilled spread. I created it so the chicken left after extracting ramen broth would become a completely different food instead of being thrown away.
Ingredients
- Cooked minced chicken from stock90 g
- Onion60 g
- Butter30 g
- White wine50 g
- Fresh cream60 g
- Cream cheese60 g
- Lemon juice5 g
- Salt3 g
- White and black pepper1 g
How to make it
- Melt the butter and slowly sauté the chopped onion over medium heat. Add about 45 g of the white wine and half of the cream.
- Add the cooked minced chicken and warm through. Turn off the heat and let the mixture cool.
- Blend the cooled mixture with cream cheese, the remaining cream, salt and pepper. Add lemon juice and the remaining wine, then blend again until smooth.
- Transfer to a mold or container and chill until firm. Spread on bread to serve.
Notes
Keep refrigerated and use within about four days.
About the author
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro