Jumbo Soy Meat and Shiso Tsukune

Prepare 200g of Marukome soy meat, mince type.

In a frying pan, combine the soy meat, 200g of ground chicken, 5 finely chopped shiso leaves, and 1/2 stalk of finely chopped green onion.

Add the sake, salt and pepper, potato starch, and the white of 1 egg, then mix well until sticky.

Spread the mixture flat to a thickness of about 2cm and shape it into a round patty.

Drizzle half of the 1 tablespoon of vegetable oil around the edge of the pan, heat over medium heat, and cook for 4 to 5 minutes until browned.

Once browned, flip it over. If it is hard to flip, use a plate.

Drizzle in the remaining vegetable oil, cover, and cook over low heat for about 5 minutes until the meat is cooked through.

Add the combined sake, mirin, sugar, and soy sauce, and coat over medium heat while spooning the sauce over the surface.

Serve on a plate, top with the shredded shiso and egg yolk, sprinkle with toasted white sesame seeds, and it is done.