1/2 lb. white or dark chicken, ground
1/2 of one beaten egg
2 tbsp. flour
1 tsp. grated fresh ginger root
1/4 tsp. salt

Combine to form soft mixture; form into 8 oval patties with floured hands. Score the top of each patty with a blunt knife.

In a skillet large enough to hold patties in one layer, combine 1 cup hot water, 3 tablespoons shoyu (soy sauce), 2 tablespoon sugar and 1 tablespoon sake. Simmer and add the patties. Simmer patties 3 minutes on one side, 3 minutes on the other side, and then 5 minutes on the first side, spooning liquid over them until the liquid is almost evaporated and the patties are glazed.