½ cup San-J Teriyaki Sauce

1 Tbsp orange zest

1/3 cup orange juice concentrate, thawed

2 Tbsp Exotic Minced Coriander

4 boneless, skinless chicken breasts


In a medium mixing bowl, combine the San-J Teriyaki Sauce, orange zest, orange juice and Exotic Minced Coriander. Reserve ¼ cup of the marinade and set aside.

In a large plastic resealable bag, place the chicken breasts and add the marinade. Seal the bag and marinate in the refrigerator for at least 3 hours or up to 12 hours.

Prepare an outdoor or indoor grill at medium-high heat. Discard the used marinade. Place the chicken breasts on the grill for about 7 minutes. Baste frequently with the reserved marinade.

Turn and grill again for 7 minutes, or until the juices run clear and there is no pink remaining.




1st stage:
1 can tuna
2 tablespoons Takaka Hon Mirin
1 tablespoon Shoyu Yamasa

2nd stage:
2 tablespoons Panko breadcrumbs

2 tablespoons Furikake
1 egg
1 stalk green onion chopped (optional)
Cooking oil

3rd stage:
Corn starch or potato starch
More cooking oil


Drain tuna and place in a hot non-stick skillet with the Takaka Hon Mirin and Shoyu Yamasa. Stir constantly on high heat to break apart the tuna while allowing it to absorb the liquids.

When all the liquid has evaporated and the tuna broken down, allow to cool in another container.

Add light covering of oil to clean skillet. When tuna is cool enough to handle add the remaining 2nd stage ingredients and mix well.

Shape into small burgers; add to the skillet and cover.

Cover pan to keep them from drying out. Check for browning every few minutes. Flip them over when ready. When cooked, set aside.

Next, clean and prep the pan once again for frying. This time add a depth of a quarter inch of oil to the pan.

Clean pan and add a good covering of oil for frying. Coat each patty in cornstarch.

Place patties in the pan (they should sizzle) and cook until golden.

Allow to cool and then then pack in the Furikake to the burgers.