Steps

1. Finely chop 20g of cabbage.
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2. Trim the stems from 10 shiso leaves and finely chop them.
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3. In a sturdy plastic bag, combine 100g of ground pork, 1 tsp Cooking Sake (Rice Wine), 1 tsp Soy Sauce, 1 tsp Sesame Oil, and 1 tsp Potato Starch.
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4. Seal the bag and knead until the mixture becomes sticky.
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5. Add the chopped cabbage and shiso leaves, then knead again until evenly combined.
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6. Make a lengthwise slit in each of the 5 chikuwa pieces to open them.
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7. Cut off a corner of the plastic bag containing the meat mixture and pipe the filling into the opened chikuwa.
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8. Heat oil in a frying pan over medium heat.
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9. Once the pan is hot, place the stuffed chikuwa in the pan with the meat-filled side down and cook until browned.
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10. Flip the chikuwa, cover the pan, and steam-fry over low to medium heat for 3 minutes.
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11. After steaming, cook the sides until browned. (Key Tip!) Searing the meat first locks in the juices, and steaming ensures it's cooked through. The browned sides add a delicious aroma.
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12. Once both sides are golden brown, they are done. Transfer to a plate. You can also cut them into bite-sized pieces.
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