Steps

1. Separate the egg into yolk and white.
   🕒 00:33
2. Using a deep bowl makes it easy to separate the egg yolk and white cleanly. The egg yolk will be used later for dipping the tsukune, and the egg white will be mixed into the tsukune mixture for a fluffy texture. [Key Tip!]
   🕒 00:49
3. Place 250g of Ground Chicken in a bowl.
   🕒 01:17
4. Add 1 tbsp Soy Sauce, 1 tsp Cooking Sake (Rice Wine), and generous amount of grated ginger. Spread your palm and knead firmly and quickly to mix. Kneading while incorporating air will create a sticky yet fluffy texture.
   🕒 01:30
5. Add the reserved egg white and knead well. Adding egg white contributes to a fluffy texture.
   🕒 02:28
6. Add 1/2 finely chopped onion (approx. 100g) and 1 tbsp Potato Starch. Mix by gently kneading. Mix gently to maintain the fluffy texture.
   🕒 03:00
7. Heat 1 tbsp Vegetable Oil in a frying pan. Lightly grease or wet your hands.
   🕒 03:46
8. Divide the mixture into roughly 4 portions and gently shape them into round balls.
   🕒 03:58
9. Carefully place the shaped tsukune balls into the hot frying pan without flattening them. Letting them cook under their own weight helps maintain their fluffiness.
   🕒 04:10
10. Cook over medium heat. Once one side is nicely browned, flip them over.
    🕒 04:55
11. After flipping, pour in 2 tbsp Cooking Sake (Rice Wine), cover with a lid, and steam them. This will make them fluffy and juicy.
    🕒 05:27
12. Prepare the sauce. Add 1 tbsp Cooking Sake (Rice Wine), 1.5 tbsp Soy Sauce, and 2 tbsp Mirin (Sweet Rice Wine) to the frying pan.
    🕒 05:57
13. Turn off the heat temporarily, let it cool slightly, then reheat and coat the tsukune thoroughly with the sauce as it thickens, ensuring it's evenly glazed.
    🕒 06:10
14. Plate the tsukune, drizzle with any remaining sauce. Garnish with 3-4 Shiso Leaves to finish. Enjoy!
    🕒 06:42