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Chicken Loaf Saute (Matsuzake-Yaki)

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“Wedges of chicken and Asian seasonings, served at room temperature; meatloaf, Jaspanese-style! From The Japanese Cooking Class Cookbook.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken through egg in a medium bowl, stirring to mix well.
  2. Heat oil in a small (8-inch) skillet over medium-low heat 1 minute; spread chicken mixture evenly in skillet (about 1/2 inch thick), smoothing top surface. Cook loaf until bottom is brown, 3 to 5 minutes.
  3. Cut loaf into 4 wedges; turn each wedge. Immediately sprinkle with sesame seeds. Cook until bottom is brown and chicken mixture is cooked through, another 2 to 3 minutes.
  4. Cool 5 minutes, then cut each wedge in half. Cool to room temperature and serve, garnished with watercress.

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