Firstly… I’m sorry for my lack of posts recently, August is a busy month for me full of work, work, work, which in turn means not so much cooking or eating food worthy of writing about! And I can tell you I’ve missed it… and of course writing my blog.

Tonight. I was lucky enough to come home and find I’d had a lovely dinner cooked for me and I just couldn’t wait to tell you all about it. Japanese Chicken Cakes with Teriyaki Sauce, all lovingly prepared from scratch and tasted SO good. So let me tell you all about it…

The ingredients… For the chicken cakes: minced chicken (which was done by hand from chicken breast), egg, diced onion, sugar, soy sauce, bread crumbs, flour for coating. The Teriyaki sauce was also homemade, it’s so easy to make there’s no need to buy it, all you need is: sake (or dry white wine – hmm not sure any bottles of that!), sugar, mirin and soy sauce.

To prepare… Combine all the ingredients for the chicken cakes and shape in small, flat, round cakes. Coat with flour. Shallow fry in oil. While frying the cakes, mix all the ingredients together for the sauce and once chicken is cooked through pour into the pan. Turn the cakes occasionally until they are evenly glazed. Don’t forget to shake the pan constantly to prevent the sauce from burning. Then it’s ready to serve

Serve with… I was totally spoiled and the cakes were served on a very pretty salad, the cucumber was cut into very pretty flowers. To accompany we had rice and as you know I don’t like plain rice so it was mixed with mushroom and chorizo… fabulous. I was really spoilt, thank you lovely husband.

And… of course I complemented the dish with a glass of chilled, Australian chardonnay!