Shiso Flavored Cheesy Chicken Tsukune Meatballs

• 300 grams Ground chicken
• 1 Egg
• 1 1/2 tbsp Katakuriko
• 1 dash Ginger (grated)
• 2 pinch Salt
• 3 slice Sliced cheese (processed cheese slice)
• 4 tbsp Oil-free shiso dressing
• 4 tbsp Water
• 1 dash Katakuriko slurry
• 3 pieces Shiso leaves
• 1 pinch Roasted sesame seeds

1. Mix the ingredients in a bowl.
2. Stack 3 slices of cheese on top of each other and cut into 16 squares.
3. I only had sliced cheese and wanted volume, so I stacked them.
4. You can substitute with cubed cheese.
5. Shape the meat mixture into balls and wrap them around a piece of cheese.
6. Heat oil in a pan and cook the meatballs.
7. The meatballs are soft, so it's better to fry them as you go.
8. If you make them first and then fry them, they'll lose shape.
9. The cheese will ooze out as you fry them.
10. Fried cheese is tasty, too.
11. Reduce the heat to medium as they brown, cover with a lid and cook over low heat until they are cooked through.
12. Remove from heat once they're done.
13. Wipe the excess oil from the pan, boil the ingredients, and reduce the heat to low.
14. Gradually add the katakuriko slurry and mix.
15. Return the meatballs to the pan to coat with the sauce.
16. To finish, top with shiso dressing and sesame seeds.

ground chicken, egg, katakuriko, ginger, salt, cheese, dressing, water, slurry, shiso leaves, sesame seeds

Taken from cookpad.com/us/recipes/145039-shiso-flavored-cheesy-chicken-tsukune-meatballs (may not work)