Steps

1. Remove skin from 300g Chicken Breast and slice into two thin pieces.
   🕒 00:39
2. Finely chop the sliced chicken breast into approximately 1cm cubes.
   🕒 00:49
3. Pound the chopped chicken breast with a knife to mince it.
   🕒 00:56
4. Finely chop the removed chicken skin and add it to the minced chicken.
   🕒 01:03
5. Finely chop 10cm Leek (white part).
   🕒 01:20
6. Place the chopped chicken and leek in a bowl.
   🕒 01:26
7. Add 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Mayonnaise, 2 tsp Soy Sauce, 1 tsp Sugar, 1 tsp Grated Garlic, 1 tsp Grated Ginger, and salt and pepper to taste to the bowl and mix well.
   🕒 01:30
8. Once everything is combined, add 2 tbsp All-purpose Flour and mix further.
   🕒 01:48
9. Fold back the stems of the Perilla Leaves.
   🕒 01:56
10. Heat vegetable oil in a frying pan.
    🕒 02:07
11. Once the frying pan is heated, scoop the mixed mixture with a spoon, form into rounds, and place in the frying pan, flattening them slightly.
    🕒 02:17
12. Place a Perilla Leaf on top of each piece, then flatten the meat further by pressing down from above. [This is the key!] Flattening them thinly makes them cook faster and saves time. You can shape them with the spoon without getting your hands dirty.
    🕒 02:34
13. Once browned, flip them over and cook until the perilla leaf side is also browned.
    🕒 02:50
14. The meat is cooked when it is tender. Check the doneness.
    🕒 02:58
15. Once the perilla leaves have a slight char, they are done. Transfer to a plate.
    🕒 03:11
16. Add more vegetable oil if needed and cook the remaining mixture in the same way.
    🕒 03:29