Steps

1. In a bowl, combine 1 tbsp Mirin (Sweet Rice Wine) and 2/3 tbsp Shiro Dashi (White Soy Sauce Base).
   🕒 00:53
2. Trim the tough stems off the 6 Perilla leaves, make a slit lengthwise, and cut them in half. (Tip: If your perilla leaves are small, you can use them whole without cutting.)
   🕒 01:00
3. Lightly pat dry the 150g Tofu with paper towels and place it in a bowl.
   🕒 01:13
4. Add 150g Ground chicken, 1 tbsp Potato Starch, and 1/4 tsp Salt to the bowl. Mash the tofu and mix everything together until it becomes sticky and well-combined. (Tip: Using equal parts ground chicken and tofu creates a moist and tender texture.)
   🕒 01:20
5. Lightly oil a frying pan and heat over medium heat.
   🕒 01:38
6. Once the pan and oil are hot, scoop the meat mixture with a spoon, place it on the back side of a cut perilla leaf, fold the leaf in half over the mixture, gently press to form a flat circle, and place it in the pan. (Tip: Since the mixture is soft due to the tofu, using the perilla leaf as a base allows for easy and clean shaping without getting your hands messy.)
   🕒 01:50
7. Cook until the bottom of the meat mixture in the pan is browned.
   🕒 02:33
8. Once browned and the bottom has firmed up, flip the patties.
   🕒 02:39
9. After flipping, reduce the heat to low-medium, cover with a lid, and steam for 2 minutes.
   🕒 02:50
10. After steaming for 2 minutes, mix the prepared seasonings and pour them into the pan.
    🕒 03:07
11. Increase heat to medium-high and cook, allowing the sauce to thicken and coat the patties evenly. (Tip: The sweetness and shine from the mirin, along with the simple flavor of shiro dashi, beautifully enhance the aroma of the perilla leaves.)
    🕒 03:12
12. Once the moisture has evaporated and the seasoning coats the patties, it's done. Plate and serve. (Tip: These patties stay soft even when cooled, making them perfect for bento boxes and meal prep.)
    🕒 03:25