Izakaya at Home Chicken Tukune Patties with Shiso

• 300 grams Ground chicken breast meat
• 1 Japanese leek
• 10 leaves Shiso leaves
• 1 piece Ginger
• 1/2 tsp Dashi stock granules
• 1 dash Salt and pepper
• 2 tsp each Soy sauce, sake
• 2 tbsp Katakuriko
• 1 to 2 tablespoons Vegetable oil ( for grilling )
• 3 tbsp Sake
• 2 tbsp Water
• 3 tbsp Soy sauce
• 2 tbsp Sugar
• 1 tbsp Mirin
• 1/2 tsp Dashi stock granules
• 1 add 2 tablespoons of water to 1/2 tablespoon of katakuriko potato starch flour Katakuriko slurry

1. Mince the Japanese leek and shiso leaves and grate the ginger.
2. Combine all ingredients in a bowl and mix until sticky.
3. Wet your hands and put the patties on a stick like making kebobs.
4. Heat a pan with oil and brown both sides (You wouldn't be able to grill all at one time so fry in two batches).
5. Transfer the first batch of cooked patties to a plate.
6. When the 2nd batch patties are cooked, add the patties from Step 4 back to the same pan.
7. Mix all ingredients in advance and add to the pan.
8. When the sauce comes to a boil, add the katakuriko dissolved in water.
9. Allow the sauce to thicken and then it is done.
10. Sprinkle shichimi spice if you like and enjoy.

ground chicken, leaves, ginger, granules, salt, soy sauce, katakuriko, vegetable oil, sake, water, soy sauce, sugar, mirin, granules, water

Taken from cookpad.com/us/recipes/155286-izakaya-at-home-chicken-tukune-patties-with-shiso (may not work)