Steps

1. First, prepare a large bowl.
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2. Cut the corn 1/2 cob in half, make cuts along the cob, and scrape off the kernels. [This is the trick!] Don't apply too much pressure; cutting close to the cob will cleanly remove only the kernels.
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3. Add the scraped corn to the bowl.
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4. Wash the Japanese Yam 150g under running water, then rub it with aluminum foil to remove any root hairs and surface dirt.
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5. Cut the Japanese yam into relatively small pieces and place them in a resealable plastic bag.
   🕒 02:46
6. Remove the air from the bag, seal it, and crush the yam with a rolling pin. [This is the trick!] Be careful not to hit too hard, or the bag might tear. This will create a texture with both a smooth and a slightly chunky feel.
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7. Add the crushed Japanese Yam to the bowl.
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8. Add Ground Chicken 150g to the bowl.
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9. Add Salt 2 pinches, Soy Sauce 1 tsp, and Potato Starch 1.5 tbsp to the bowl.
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10. Mix everything thoroughly until the chicken becomes sticky. [This is the trick!] Mixing until sticky will help prevent the tsukune from falling apart when cooked.
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11. Heat a frying pan over low heat.
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12. Add a generous amount of oil to the pan. Once the oil is hot, spoon about a tablespoon of the mixture into the pan.
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13. Once all the tsukune are in the pan, cover with a lid and cook over low heat for 2.5 minutes, steaming them gently. [This is the trick!] The aim is to steam them without browning. The potato starch will prevent them from becoming hard.
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14. Remove the lid and use a spoon to flip each piece. [This is the trick!] Using a spoon is better than chopsticks as it's less likely to break the shape.
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15. Cover with the lid again and cook for another 2.5 minutes, allowing them to cook through thoroughly.
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16. Remove the lid and increase the heat to medium-low. Cook until both sides are golden brown and crispy. [This is the trick!] Achieving a crispy exterior and a fluffy interior will create the ultimate texture.
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17. Once both sides are golden brown, turn off the heat, transfer to a plate, and serve. Enjoy!
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