Steps

1. Cut 1 sheet of Nori in half lengthwise, then cut each half into 5 equal pieces, resulting in 10 pieces per sheet.
   🕒 00:36
2. Place 150g of minced chicken in a bowl and knead until it becomes slightly sticky.
   🕒 00:57
3. Peel 100g of yam and grate it into the bowl.
   🕒 01:06
4. Combine the minced chicken and grated yam, then knead well until the mixture is uniform.
   🕒 01:19
5. Add 1 tsp Dashi Powder, 2/3 tsp Soy Sauce, a pinch of Salt, and 2 tbsp Potato Starch to the kneaded mixture and mix thoroughly.
   🕒 01:34
6. Lightly oil a frying pan and heat over medium heat.
   🕒 01:49
7. Once the pan is hot, spoon the mixed filling onto the cut seaweed pieces.
   🕒 02:01
8. Fold the seaweed in half to cover the filling and place them in the frying pan. **This is the key!** The mixture is loose and sticky, so sandwiching it with seaweed prevents it from sticking to your hands and ensures a neat finish.
   🕒 02:07
9. Cook over medium heat until the bottom is browned, then flip.
   🕒 02:41
10. Cook the other side until it's also browned.
    🕒 03:02
11. Remove from the pan once both sides are browned, and drain any excess oil.
    🕒 03:15
12. Once drained, arrange on a plate.
    🕒 03:32