Steps

1. Trim the stems from the 5 perilla leaves, cut them in half lengthwise, then julienne.
   🕒 00:53
2. Remove the skin from the chicken breast (1 piece, 350g), open it up, and dice it into 5mm to 1cm cubes.
   🕒 01:06
3. Finely chop the removed chicken skin. Discard if you dislike it.
   🕒 01:26
4. Place the diced chicken in a bowl. Add 2 tbsp Potato Starch, 2 tbsp Cooking Sake (Rice Wine), 1 tsp Miso, 1 tsp Sugar, and a pinch of Salt. Mix well by kneading.
   🕒 01:34
5. To the kneaded chicken, add the julienned perilla leaves and the 2 pickled plums (seeds removed and mashed with your fingertips).
   🕒 01:55
6. Mix until the perilla leaves and pickled plums are evenly distributed throughout the chicken.
   🕒 02:08
7. Lightly oil a frying pan and heat over medium heat.
   🕒 02:17
8. Take portions of the mixed ingredients in your hands, form them into balls, flatten them slightly into round patties, and place them in the hot frying pan.
   🕒 02:29
9. Cook until the bottoms are golden brown.
   🕒 02:44
10. Once browned, flip the patties, cover the pan with a lid, and steam-fry over low to medium heat for 2 minutes.
    🕒 02:51
11. Once cooked through after steaming, it's ready. Transfer to a plate. **Pro Tip!** Kneading the seasonings into the chicken breast will make it tender and help the ingredients bind together nicely. **Pro Tip!** Dicing the chicken creates a firm texture and satisfying bite, making it tender and delicious. **Pro Tip!** The chicken skin releases umami, making the dish even more delicious. **Pro Tip!** Mashing the pickled plums with your hands makes them easy to incorporate and use up without waste.
    🕒 03:19