Instructions
Mix
chicken with egg, onion, sugar, soy sauce until all is combined.
Shape
mixture into 10-12 cakes and dust with cornflower. Place cakes on an
oiled pan over moderate heat and cook until brown (about 3 minutes),
flip and cook the other side.
Once the meat is cooked through, add the
teriyaki sauce and glaze the tsukune, shaking the pan and flipping the
cakes so the sauce does not burn.
Serve with rice.