Steps

1. Finely chop 5 scallions (30g) into small pieces.
   🕒 00:39
2. In a bowl, combine 1 tsp Chicken Bouillon Powder, 1 tsp Grated Garlic, 1 tsp Cooking Sake (Rice Wine), and 1 tbsp Sesame Oil to make the scallion sauce.
   🕒 00:44
3. Slice 1/2 piece (200g) chicken breast into two cutlets, then chop into 1cm cubes.
   🕒 00:56
4. Mince the chicken breast by pounding it with a knife until it has a ground texture.
   🕒 01:06
5. In a separate bowl, add 150g tofu and mash it with a whisk until it becomes a paste.
   🕒 01:16
6. To the bowl with the tofu paste, add 1 tbsp Mayonnaise, 1/4 tsp Salt, and 3 tbsp Potato Starch. Add the minced chicken and mix until uniform. [Key Tip!] The consistency of the dough will vary depending on the moisture content of the tofu. If it's too loose, add more potato starch to adjust.
   🕒 01:31
7. Heat an appropriate amount of Vegetable Oil in a frying pan over medium heat.
   🕒 01:58
8. Once the pan and oil are hot, scoop the prepared tsukune dough with a spoon, form it into round shapes, and place them in the frying pan.
   🕒 02:11
9. Flatten the placed tsukune dough into round shapes.
   🕒 02:18
10. Cook over medium heat until the bottom is browned.
    🕒 02:32
11. Once browned on the bottom, flip the tsukune. [Key Tip!] Since they are soft, use the edge of the frying pan to flip them easily.
    🕒 02:39
12. Cover with a lid and steam-fry over medium heat for 2.5 minutes.
    🕒 03:04
13. Remove the steamed tsukune from the pan and place them on a plate.
    🕒 03:16
14. Pour the prepared scallion sauce all over the tsukune.
    🕒 03:27
15. Sprinkle with coarse black pepper if desired.
    🕒 03:35