• Miwa



<Yield> 3 servings

<Prep time> 10 mins

<Cook time> 7 mins


chicken mince 250g

firm tofu 100g

carrot (½ cup minced)

leek (¼ cup chopped)

organic potato starch 1 ½ tbsp

grated ginger 1 tsp

salt ¼ tsp


soy sauce 2 tbsp

mirin 3 ½ tbsp

rice wine 2 tbsp


1; Grate the ginger. Remove the water from tofu by putting something heavy on top of it for 15mins. Mince carrot. Chop leek into small pieces.

2; In a bowl, add chicken mince, tofu, 1 ½ tbsp of potato starch, 1 tsp of grated ginger, ¼ tsp of salt, carrot and leek. Combine everything together with your hand or spoon until it becomes pasty and sticky. Mold a small circular disk shape with your hand.

3; To a pan on mid heat, add 1 tsp of oil if it’s needed. Place 2 by keeping the ½ inch space each other. Cook it for 4 mins or until the bottom side is nice and brown. Flip and steam them for another 3mins with the lid on over mid low heat.

4; To the same pan, in goes 2 tbsp of soy sauce, 3 ½ tbsp of mirin and 2 tbsp of rice wine. Once it brings to a boil, reduce it to simmer. Continue to cook off until the sauce is thickened. Serve it on the plate and sprinkle some sesame seed if you want to.

<Miwa’s tips> ※Watch more on YouTube!

1; You can use all types of meat mince except for beef. chicken thigh, breast or turkey etc.

2; If you are looking for vegan version of tofu teriyaki, please go to this link!

3; Just like I showed in the video, it's nice to mix with sushi rice. Here is how to make sushi rice!

<Storage time>

Keep it in an air-tight container in the fridge for 4 days.

2021/ 04/24 MIWA