Steps

1. Scrape off the skin of Burdock Root 1/2 piece (100g) with the back of a knife.
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2. Finely chop the burdock root into approx. 3mm cubes.
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3. Soak the chopped burdock root in water for about 5 minutes to remove bitterness.
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4. In a bowl, combine Mirin (Sweet Rice Wine) 2 tbsp, Miso 1/2 tbsp, Sugar 1/2 tbsp, and Soy Sauce 1 tbsp. Mix well to create the sauce.
   🕒 01:16
5. Remove the skin from Chicken Breast 1 small piece (250g) and cut into 1cm cubes. (Tip: Finely chopping and adding the chicken skin will enhance flavor and richness. You can omit it if you prefer.)
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6. Mince the cut chicken breast and chicken skin with a knife until it's coarsely ground.
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7. In a separate bowl, add the coarsely ground chicken breast. Knead well with Cooking Sake (Rice Wine) 1 tbsp, Potato Starch 2 tbsp, and Salt 1/4 tsp. (Tip: Marinating with sake and potato starch will result in a moist and tender texture.)
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8. Add the well-drained burdock root to the bowl with the kneaded chicken breast.
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9. Remove the stems from Shiso Leaves 5 leaves, mince them, and add to the chicken breast bowl.
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10. Mix all the ingredients thoroughly until evenly combined.
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11. Lightly oil a frying pan and heat over medium heat.
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12. Form the mixed meat mixture into bite-sized portions with your hands, shaping them into flat circles to prevent the burdock and chicken from separating.
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13. Place the shaped meat patties in the heated frying pan and cook over medium heat until the bottom is nicely browned.
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14. Flip the patties over once browned.
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15. Cover with a lid and steam-heat over low heat for 3 minutes. (Tip: Steaming ensures the burdock root inside is cooked thoroughly.)
    🕒 03:21
16. Remove the lid and pour the prepared sauce mixture into the frying pan.
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17. Stir-fry over medium to medium-high heat, reducing the liquid until the sauce coats the meat patties.
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18. Once the sauce is well coated, turn off the heat and serve on a plate.
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