Steps

1. Remove the skin from one chicken breast (350g), cut it open into two fillets, and then finely dice it.
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2. Pound the diced chicken with a knife until it becomes minced.
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3. Place the minced chicken in a bowl.
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4. Add 1 tbsp Cooking Sake (Rice Wine), 1 tsp Chicken Bouillon Powder, 2 tsp Sesame Oil, salt to taste, and about 15 shakes of coarse black pepper to the bowl. (Tip!) If you prefer less spiciness, reduce the coarse black pepper to about 10 shakes.
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5. Add 2 tbsp Potato Starch and knead well until sticky.
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6. Cut 2 slices of processed cheese into about 20 small pieces each and add them to the bowl.
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7. Finely chop the thawed 30g of shelled frozen edamame and add to the bowl. (Tip!) If you don't have edamame, you can substitute it with chopped green onions for a delicious result.
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8. Mix everything until well combined.
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9. Lightly oil a frying pan.
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10. Lightly wet your palms, form the mixture into flat round patties, and place them in the frying pan. (Tip!) Pounding the chicken breast into minced meat and using potato starch as a binder will result in a moist and tender texture.
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11. Heat over medium heat and cook until the bottom is browned.
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12. Once the bottom is browned, flip the patties over.
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13. Reduce heat to medium-low, cover with a lid, and steam for 2 minutes.
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14. Once the chicken is cooked through and the other side is also browned, remove from the pan and serve. (Tip!) The processed cheese will melt to a nice degree without becoming too runny. If you enjoy a strong peppery flavor, don't hesitate to add more coarse black pepper than you think you need.
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