Steps

1. Remove the skin from one piece of chicken breast and pierce it several times with the pointed end of a utensil.
   🕒 01:06
2. Place the chicken breast in a heat-resistant cooking bag.
   🕒 01:12
3. Add 1 tbsp + 1/3 tbsp Shio Koji to the bag and knead it into the chicken.
   🕒 01:25
4. Remove the air from the bag, seal it, and let it sit at room temperature for 30 minutes.
   🕒 01:36
5. Bring water to a boil, add the chicken breast, and simmer on low heat for 2 minutes.
   🕒 01:50
6. Flip the chicken breast and cook for another 2 minutes.
   🕒 02:00
7. Turn off the heat, cover with a lid, and let it sit for 30 minutes.
   🕒 02:15
8. After cooking, soak in cold water for 30 minutes to cool down, then remove the chicken breast.
   🕒 05:22
9. Lightly scrape off the Shio Koji from the chicken breast and cut it into bite-sized pieces.
   🕒 05:35
10. Peel and remove any sprouts from 2 potatoes (200g after peeling), and cut them into about 8 pieces so they cook evenly.
    🕒 02:33
11. Place the potatoes in a microwave-safe container, cover with plastic wrap, and microwave at 600W for 5 minutes and 30 seconds.
    🕒 02:43
12. Add 10g of butter to the microwaved potatoes and mash them with a fork while they are hot, incorporating the butter.
    🕒 02:53
13. Add 20g of potato starch to the mashed potatoes and mix until evenly combined.
    🕒 03:03
14. Divide the dough into 5 portions, roll them into balls with your palms, flatten them slightly, and shape them into flat rounds.
    🕒 03:11
15. Heat about 1cm of oil in a frying pan over medium heat. Add the shaped rice cakes and pan-fry.
    🕒 03:28
16. Fry for about 2 minutes until the bottom is golden brown, then flip them over.
    🕒 03:50
17. Remove from the pan once they are golden brown all over.
    🕒 04:09
18. In the frying pan, combine 1 tbsp soy sauce, 1 tbsp mirin, 2 tbsp sugar, 1.5 tsp potato starch, and 5 tbsp water.
    🕒 04:28
19. Stir while heating over the stove until the sauce thickens.
    🕒 04:48
20. Once thickened, add the fried rice cakes and coat them evenly with the sauce.
    🕒 04:51
21. Transfer to a plate once the sauce has coated everything.
    🕒 05:00
22. In a bowl, combine 3 tbsp vinegar, 2 tbsp sugar, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp chili oil, and 1 tsp toasted sesame seeds.
    🕒 05:55
23. Pour the prepared Chinese dressing over the cut chicken ham.
    🕒 06:11
24. Trim the tough stems from the shiso leaves, roll them up, slice them thinly, and scatter them over the chicken ham.
    🕒 06:22