Steps

1. In a bowl, combine Soy Sauce 1.5 tbsp, Mirin (Sweet Rice Wine) 1.5 tbsp, and Sugar 2 tsp, and mix well.
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2. Finely cut Mochi (Rice Cake) 1 piece into 10 rectangular pieces.
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3. Cut Nori (Seaweed) 1 sheet in half, then into 5 thin strips each (10 strips per sheet).
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4. Add Ground Chicken 200g, Tofu 100g (lightly drained of water), Potato Starch 1 tbsp, and Salt a pinch to a bowl.
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5. Mash the tofu and knead the mixture with your hands until it becomes sticky. This is the key! Drain only the excess liquid from the tofu pack without squeezing out all the moisture for a moist and tender result.
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6. Heat oil in a frying pan over medium heat.
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7. Scoop the meat mixture with a spoon, place the cut Mochi (Rice Cake) 1 piece in the center, and wrap the meat around it.
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8. Place the wrapped tsukune on a piece of nori and fold the nori in half to wrap it. This is the key! Placing the ingredients on the nori and then folding makes it easier to shape neatly.
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9. Shape into flat circles and arrange them in the frying pan. Keep the heat on low until they are placed to prevent burning.
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10. Grill until the bottom is nicely browned.
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11. Flip the tsukune, cover with a lid, and steam-grill over low heat for 3 minutes. This is the key! Steaming with a lid ensures the tsukune cooks through completely.
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12. Pour the mixed sauce into the frying pan.
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13. Increase heat to medium-high and toss the tsukune in the sauce until the liquid thickens and coats the pieces.
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14. Plate and serve. Enjoy!
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