Steps

1. Trim the stems from 5 Shiso Leaves and julienne them.
   🕒 00:38
2. In a bowl, combine 1 tbsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), and 2 tsp Sugar.
   🕒 00:45
3. Remove the fibrous roots from 150g Grated Yam by lightly toasting them over a flame or by hand.
   🕒 00:55
4. Place the grated yam into a cooking bag and pound with a rolling pin until it loses its shape. (Key Tip!) Using the yam with the skin on means no waste, and you can enjoy its crisp texture.
   🕒 01:09
5. Add 200g Ground Chicken, the egg white from 1 egg (separate the yolk), 1 tsp Dashi Powder, 1 tsp Grated Ginger, a pinch of Salt, a pinch of Pepper, and 3 tbsp Potato Starch to the bag with the pounded yam.
   🕒 01:28
6. Close the bag and knead thoroughly until everything is evenly combined. (Key Tip!) The grated yam acts as a binder, preventing the meat from becoming tough and ensuring a fluffy texture. You can make this without getting your hands dirty.
   🕒 01:47
7. Heat Vegetable Oil in a frying pan.
   🕒 01:56
8. Push the meat mixture to one side of the bag, cut off a corner, and pour it into the frying pan.
   🕒 02:01
9. Spread the meat mixture evenly across the entire frying pan.
   🕒 02:17
10. Heat the frying pan over medium-high heat.
    🕒 02:28
11. Once the frying pan is hot, cover it and steam-fry over medium-low heat for 2.5 minutes.
    🕒 02:38
12. If the bottom has browned and firmed up, use a spatula to loosen the edges.
    🕒 02:55
13. Flip the meat mixture, cover, and steam-fry for 2 minutes.
    🕒 03:07
14. Mix the prepared sauce ingredients well.
    🕒 03:28
15. Pour the sauce into the frying pan and cook while reducing the liquid until it thickens.
    🕒 03:34
16. Once the liquid has reduced and the sauce has coated the tsukune, transfer to a plate.
    🕒 03:41
17. Drizzle any remaining sauce from the frying pan over the top.
    🕒 03:48
18. Drizzle with Mayonnaise.
    🕒 03:55
19. Place the julienned Shiso Leaves in the center.
    🕒 04:02
20. Add the reserved Egg Yolk to the center.
    🕒 04:07
21. Sprinkle with Ichimi Togarashi (Japanese Chili Powder) if desired.
    🕒 04:11