Sanga-yaki (A Chiba Speciality) Made with Minced Chicken

1. 1

   Mix the finely minced leek, ginger and miso with the chicken, and mix well until it becomes a sticky paste.

2. 2

   Divide the mixture into 10 portions and spoon each onto one side of the shiso leaves.

3. 3

   Shape the patty and fold the leaves over so the mixture is sandwiched like the photo.

4. 4

   Heat oil in a pan and fry both sides (the tip of the shiso) over medium heat.

5. 5

   When they have browned, flip over, drizzle sake and cover with a lid.

6. 6

   Cook over low heat until they are cooked through to the middle (about 5 minutes)

7. 7

   Done!

* Per serving · 4 servings · Values may vary.

No additional tips available.