Steps

1. In a frying pan, combine 150g Ground Chicken Thigh and ingredients [A] (1 tbsp Sugar, 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Soy Sauce).
   🕒 02:51
2. Simmer over low heat, breaking up the chicken and cooking until the liquid evaporates to create seasoned minced chicken. (Key Tip!) Cooking all the chicken from raw at once can cause it to shrink, so cook half of it beforehand.
   🕒 03:40
3. Let the cooked seasoned minced chicken cool down.
   🕒 05:03
4. In a bowl, combine the remaining 150g Ground Chicken Thigh with ingredients [B] (1 Egg, 1.5 tbsp White Miso Paste, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp Soy Sauce, 1 tbsp Sugar, 1 pinch Salt) and mix well.
   🕒 05:05
5. Roughly chop the walnuts.
   🕒 05:54
6. Add the chopped 50g Walnuts to the bowl and mix. (Key Tip!) Walnuts add richness and a textural contrast. It's okay if the pieces are uneven in size.
   🕒 06:34
7. Add the 30g Raisins to the bowl and mix. (Key Tip!) The combination of meat and raisins might seem unusual, but they pair exceptionally well.
   🕒 06:39
8. Add the cooled seasoned minced chicken to the bowl and mix until everything is evenly combined.
   🕒 07:12
9. Transfer the mixture to a mold lined with parchment paper, and use a spatula to carefully spread it evenly to the corners.
   🕒 07:59
10. Sprinkle Poppy Seeds (to taste) over the surface. (Key Tip!) If poppy seeds are unavailable, sesame seeds can be used, or you can bake it without any topping for a delicious result.
    🕒 08:22
11. Bake in a preheated oven at 180℃ (350°F) for about 20 minutes. (Key Tip!) Adjust the baking time based on your oven and the size of your mold. Insert a skewer; if it comes out hot, it's cooked through.
    🕒 09:29
12. Once baked, let it cool down before slicing for a clean cut.
    🕒 10:12
13. Remove the cooled Matsukaze Yaki from the mold and cut it into bite-sized pieces. (Key Tip!) While delicious when freshly baked, it's traditionally cooled before slicing. It can be stored in the refrigerator for about 5 days.
    🕒 10:48