My Shiso (Perilla) plants are growing well in a pot. They never die, don’t they? Every year, I can enjoy the fragrant Shiso. Here is another recipe that you can use Shiso, and this is quite popular in Japan. However, it is not popular in my house. My family members don’t enjoy Shiso. It smells so good to me, but it seems they think it smells weird. Well… if you like Shiso, you would enjoy this dish.

Makes

2 Servings

Ingredients

250g Chicken Mince
1 teaspoon grated Ginger
1/2 Egg OR 1 Egg White
1/4 cup ‘Panko’ Breadcrumbs *plus extra if required
4 to 6 Shiso (Perilla) Leaves *finely chopped
1/4 teaspoon Salt
White Pepper
8 Shiso (Perilla) Leaves for wrapping
Oil for cooking
Toasted Sesame Seeds *optional

Teriyaki Sauce
1/2 tablespoon Sugar
1 tablespoon Soy Sauce
1 tablespoon Mirin

Method
  1. Combine all the Teriyaki Sauce ingredients in a small bowl.
  2. Place Chicken Mince, grated Ginger, Egg (OR Egg White), ‘Panko’ Breadcrumbs and finely chopped Shiso in a mixing bowl. Add Salt and some White Pepper, and mix to combine.
  3. Roll mixture into 8 oblong balls, wrap them with Shiso Leaves, and slightly flatten them. *Note: Chicken mixture can be sticky. Wet your hands with Oil when you roll the mixture into balls.
  4. Heal a small amount of Oil in a frying pan over medium low heat, cook Chicken patties until both sides are nicely browned and cooked through.
  5. Add the sauce and cook until the sauce is almost gone. Occasionally turn the Chicken patties over. Sprinkle with some Toasted Sesame Seeds and enjoy.