Steps

1. Remove the skin from one small chicken thigh (250g) and butterfly it into two pieces.
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2. Finely chop the chicken thigh and skin into approximately 5mm cubes. The chicken skin adds umami, so it's finely chopped and used, but you can omit it if you dislike it.
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3. Place the chopped chicken into a bowl.
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4. Add 2 tbsp Cooking Sake (Rice Wine), 1 tsp Chicken Consomme Granules, 1/2 tsp Soy Sauce, 1 tsp Grated Garlic, and a pinch of Salt and Pepper to the bowl and mix well.
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5. Next, add 3 tbsp Potato Starch and mix until everything is well combined.
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6. Make an incision in the center of one small avocado (150g), twist to split it in half.
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7. Remove the pit, then cut in half and peel.
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8. Finely chop the avocado into approximately 5mm cubes.
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9. Add the chopped avocado to the bowl with the chicken and mix. Using a slightly firmer avocado than a very ripe one makes mixing easier and results in a better appearance.
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10. Heat Vegetable Oil in a frying pan over medium heat.
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11. Once the pan and oil are hot, scoop the mixture with a spoon, form it into flat circles, and place them in the frying pan.
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12. Cook over medium heat until the bottoms are browned.
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13. Once browned and the edges start to change color slightly, flip them over.
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14. Cover with a lid and steam over low-medium heat for 2.5 minutes.
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15. Once cooked, transfer to a plate and serve. Forming small round patties with potato starch helps maintain softness even when cold, making them perfect for bento boxes.
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