Minced chicken with shiso leaves, served with a raw egg yolk dip.
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In a small saucepan, combine soy sauce, mirin, sake, and sugar. Simmer over medium heat until the liquid reduces by half and becomes syrupy to create the Tare sauce.
In a large chilled mixing bowl, combine the ground chicken, minced shiso leaves, green onions, grated ginger, panko, and sesame oil.
Knead the chicken mixture vigorously with your hands until it becomes pale and develops a sticky, paste-like texture.
Divide the mixture into 8 equal portions and shape them into oblong cylinders or round balls around bamboo skewers.
Heat a lightly oiled grill pan or non-stick skillet over medium-high heat and place the skewers down, cooking for 3-4 minutes per side.
Once the chicken is nearly cooked through, use a brush to generously coat each skewer with the prepared Tare sauce.
Continue cooking for another 1-2 minutes, turning frequently, until the sauce caramelizes and creates a dark, glossy glaze.
Serve immediately on a platter with a small side dish containing a fresh raw egg yolk for dipping.
