• 1 lb. Chicken, ground
• 1 large Egg
• 4 tbs. Onion, Finely chopped / grated
• 1 1/2 tsp. sugar
• 1 1/2 tsp. Soy Sauce "Kosher"
• Corn Starch (Corn flour) for coating
• Extra Virgin Olive Oil
• 1/2 cup Teriyaki Sauce "Kosher"

1. Mix chicken with egg, onion, sugar, soy sauce until all is combined
2. Shape mixture into 10-12 cakes and dust with cornflower
3. Place cakes in a oiled pan over moderate heat and cook until brown (about 3 minutes)
4. Flip and cook the other side
5. 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
6. Chef's note: Serve with rice

Source: Rabbi Alan Ira Silver