1 lb. chicken, ground
3 eggs, hard boiled
2 tsp. juice from ginger root
1 egg, beaten
1 1/2 c. onion, chopped tiny
1 tsp. salt
Cornstarch (Katakuri-ko)
Oil to fry
1 pkg. spinach, washed

Combine ground chicken, hard cooked egg, ginger juice, uncooked egg, onion, salt, and mix well. Form into patties and sprinkle with flour. Fry in oil to brown. When cooked, rinse in boiling water and pat dry to remove excess oil.

SAUCE:

1 1/2 c. water
3 tbsp. Mirin (sweet rice wine)
3 1/2 - 4 tbsp. sugar
4 1/2 tbsp. soy sauce

Mix above ingredients to make the sauce and bring to boil. Place patties into sauce and simmer for about 15-20 minutes.

Meanwhile, prepare fresh spinach leaves by removing stems and any damaged leaves. Boil in small amount of water, drain well and cut into pieces about 1 1/2 inches long. Serve with patties.

Ginger is peeled, grated, placed in a cloth bag and squeezed to extract the juice.