Steps

1. In a bowl, combine ground chicken 150g, cooking sake 1 tbsp, potato starch 1 tbsp, salt 1/4 tsp, and pepper to taste. Mix well until sticky.
   🕒 00:37
2. Trim enoki mushrooms 200g by removing about 1cm from the base. Finely chop into 1cm pieces. Loosen any clumped stems and add to the bowl from step 1.
   🕒 00:56
3. Mix the enoki mushrooms and chicken until well combined.
   🕒 01:20
4. Heat vegetable oil 1 tbsp in a frying pan over medium heat.
   🕒 01:27
5. Lightly wet your hands with water and shape the mixture into 4 oval patties. Tip: Wetting your hands prevents the mixture from sticking and makes shaping easier.
   🕒 01:37
6. Place the patties in the heated frying pan and cook for 3 minutes over medium heat until browned.
   🕒 02:00
7. Flip the burgers, add water 2 tbsp, cover with a lid, and steam-fry over low heat.
   🕒 02:09
8. After steam-frying for 5 minutes, insert a bamboo skewer into a burger. If clear juices run out, they are cooked through. Transfer the cooked burgers to a plate.
   🕒 02:30
9. Lightly wipe the oil from the frying pan. Add mirin 1 tbsp, soy sauce 1 tbsp, and sugar 1 tsp and bring to a simmer over heat. Cook until the alcohol evaporates and the sauce thickens.
   🕒 02:51
10. Once the sauce has thickened, remove from heat. Sauce is ready.
    🕒 03:04
11. Pour the sauce over the burgers on the plate. Sprinkle with toasted sesame seeds if desired. Serve and enjoy!
    🕒 03:24