Teriyaki Chicken with Seaweed Sausages (or Meatballs/Patties)



I love juicy plump sausages!! If you don’t have a sausage maker at home (KitchenAid sells the add on accessory), you can make these into meatballs or burger patties too. Love the addition of seaweed and sesame seeds as they provide texture and colour besides flavour!



This is a quick easy recipe to attempt, very impressionable and tastes so good!!



Teriyaki Chicken with Seaweed Sausages


  • 1kg Minced Chicken
  • 1tbsp Oil of choice
  • 2tbsp Mirin
  • 2tbsp Brown sugar
  • 4tbsp Soy
  • 2tbsp Grated Ginger
  • 1 onion chopped
  • 2tbsp rice flour
  • 1 cup chopped Wakame (pre-soaked) / Seaweed
  • 2tbsp Sesame Seeds, toasted
  • Salt and pepper to taste


  1. Make the teriyaki sauce. Heat oil in pan. Add chopped onions and ginger. Fry till browned and softened.
  2. Add the mirin, soy, and sugar. Reduce sauce to half. Let cool.
  3. Once cooled, pour the teriyaki sauce into the minced chicken. Mix thoroughly.
  4. Add the seaweed, sesame seeds, pepper and salt and mix again.
  5. Add the rice flour and massage into the mixture. Let it rest for at least 1 hour before using.
  6. Put the mixture through a sausage maker. Alternatively, make them into balls or burger patties!

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