Sanga-yaki (A Chiba Speciality) Made with Minced Chicken

• 200 grams Minced chicken
• 10 leaves Shiso leaves
• 1/2 stalk Finely chopped Japanese leek
• 5 cm Grated ginger (from a tube)
• 1 heaping tablespoon Miso
• 1/2 tbsp Vegetable oil (or sesame oil)
• 1 tbsp Sake

1. Mix the finely minced leek, ginger and miso with the chicken, and mix well until it becomes a sticky paste.
2. Divide the mixture into 10 portions and spoon each onto one side of the shiso leaves.
3. Shape the patty and fold the leaves over so the mixture is sandwiched like the photo.
4. Heat oil in a pan and fry both sides (the tip of the shiso) over medium heat.
5. When they have browned, flip over, drizzle sake and cover with a lid.
6. Cook over low heat until they are cooked through to the middle (about 5 minutes)
7. Done!

chicken, leaves, ginger, vegetable oil, sake

Taken from cookpad.com/us/recipes/155370-sanga-yaki-a-chiba-speciality-made-with-minced-chicken (may not work)