Pan-Seared Shiso Tsukune

Ingredients

• 1 lb Ground chicken (preferably thigh meat)
• 12 pieces Fresh shiso leaves
• 2 stalks Green onions, finely chopped
• 1 teaspoon Fresh ginger, grated
• 1 tablespoon Potato starch or cornstarch
• 2 tablespoons Soy sauce
• 2 tablespoons Mirin
• 1 tablespoon Sake
• 1 teaspoon Sugar
• 1 tablespoon Toasted sesame oil

Instructions

1. 1

   In a large bowl, combine the ground chicken, chopped green onions, grated ginger, and potato starch.

2. 2

   Mix the chicken mixture thoroughly by hand until it becomes sticky and pale in color.

3. 3

   Divide the mixture into 12 equal portions and shape them into small oval patties.

4. 4

   Wrap each patty with a single shiso leaf, pressing gently so the leaf adheres to the meat.

5. 5

   Heat the sesame oil in a large frying pan over medium heat.

6. 6

   Place the patties in the pan, shiso-side down first, and sear for 3 minutes until golden brown.

7. 7

   Flip the patties, add the sake to the pan, cover with a lid, and steam for 4 minutes to ensure the chicken is cooked through.

8. 8

   Remove the lid, pour in the soy sauce, mirin, and sugar, then simmer until the sauce thickens into a glossy glaze coating the patties.