Name: Crispy Shiso Chicken & Nagaimo Yam Patties
Cuisine: 和食
Ingredients: 10 shiso leaves; 100g nagaimo (Chinese yam); 100g ground chicken; 1 tbsp white dashi; 1 tsp grated garlic; 2 tbsp potato starch; 1/2 tbsp vegetable oil; 1/2 tbsp sesame oil

About "Crispy Shiso Chicken & Nagaimo Yam Patties"

These Crispy Shiso Chicken & Nagaimo Yam Patties are an easy recipe made by simply mixing and pan-frying ground chicken, nagaimo (Chinese yam), and shiso leaves. By crushing the nagaimo in a plastic bag, there's no need for grating, keeping your hands itch-free. Seasoned with white dashi and grated garlic, they are pan-fried to fragrant perfection in a mix of vegetable and sesame oil. They stay soft even when cold, making them perfect for bento lunch boxes or as a quick appetizer.

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Tips for Making "Crispy Shiso Chicken & Nagaimo Yam Patties"

Prep
- Peeling the nagaimo while holding it in place with a fork prevents direct contact and keeps your hands from getting itchy.
Prep
- Crush the nagaimo in a thick plastic bag using a rolling pin or the bottom of a cup. Leaving small chunks creates a delightful crispy-crunchy texture accent when cooked.
Prep
- Cutting off a corner of the plastic bag allows you to squeeze the mashed nagaimo into the bowl without getting your hands dirty.
Prep
- Cut off the stems of the shiso leaves, roll them up tightly, and slice them finely from the end to mince.
Seasoning & Mixing
- Kneading the ground chicken thoroughly with white dashi and grated garlic until sticky helps bind the other ingredients and prevents the patties from falling apart during cooking.
Binding
- Adding potato starch helps bind the moisture-rich nagaimo and ground chicken, making it easier for the patties to hold their shape when pan-frying.
Heat Control
- Heat a 1:1 mix of vegetable and sesame oil over medium heat, and flip once the bottoms are golden brown. Then, reduce heat to medium-low, cover, and steam-cook for 2 minutes to ensure they cook through to a fluffy finish.
Shaping
- Scooping the mixture with a spoon and shaping them into bite-sized, flat rounds directly in the pan is efficient and keeps your hands clean.

Ingredients for "Crispy Shiso Chicken & Nagaimo Yam Patties"

8 items

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10shiso leaves
100gnagaimo (Chinese yam)
100gground chicken
1tbsp white dashi
1tsp grated garlic
2tbsp potato starch
1/2tbsp vegetable oil
1/2tbsp sesame oil

How to Make "Crispy Shiso Chicken & Nagaimo Yam Patties"

1
Cut off the stems of 10 shiso leaves, roll them up tightly, and finely slice them from the end to mince.
2
Peel 100g of nagaimo with a peeler while holding it in place with a fork.
3
Place the peeled nagaimo in a thick plastic bag and crush it with a rolling pin (or the bottom of a cup) until mashed, leaving a few small chunks.
4
In a bowl, combine 100g of ground chicken, 1 tbsp of white dashi, and 1 tsp of grated garlic. Mix thoroughly with a spoon or spatula until sticky.
5
Cut off a corner of the plastic bag with scissors and squeeze the mashed nagaimo into the bowl.
6
Add the minced shiso leaves and 2 tbsp of potato starch to the bowl, and mix well until uniform to form the patty mixture.
7
Heat 1/2 tbsp of vegetable oil and 1/2 tbsp of sesame oil in a frying pan over medium heat.
8
Scoop the mixture with a spoon and place it into the frying pan, shaping them into bite-sized, flat rounds.
9
Pan-fry until the bottoms are golden brown, then flip them over. Reduce the heat to medium-low, cover with a lid, and steam-cook for 2 minutes.
10
Remove the lid, ensure both sides are nicely browned, transfer to a plate, and serve.

Detailed Commentary on "Crispy Shiso Chicken & Nagaimo Yam Patties"

* Content organized by topics from the video.

Easy Shiso Chicken & Nagaimo Patties

Hello everyone, I'm Katchan! Today, we're making 'Crispy Shiso Chicken & Nagaimo Yam Patties,' an incredibly delicious dish that's super easy to make just by mixing and pan-frying chicken, nagaimo, and shiso leaves. When you think of nagaimo, grating is the standard method, but it can make your hands itchy and be quite a hassle. In this recipe, I'll show you a revolutionary method that requires no grating and keeps your hands completely itch-free! The refreshing aroma of shiso and the texture of nagaimo pair perfectly, making this an ideal side dish or appetizer. At the end of the video, I'll also introduce my newly released cookbook, so please enjoy watching until the end. Let's get cooking!

Ingredients & Mincing Shiso Leaves

First, let's look at the ingredients. For 2 servings, you'll need 100g of ground chicken, 100g of nagaimo, and 10 shiso leaves. Detailed measurements for other seasonings are listed in the video description, so feel free to refer to that as you cook. Now, let's prep. First, cut off the stems of the 10 shiso leaves. Once the stems are removed, roll the leaves up tightly and slice them finely from the end to mince them. Use your knife to chop them finely so they are evenly minced. Using plenty of shiso leaves ensures a burst of refreshing aroma with every bite once cooked, beautifully complementing the savory flavor of the chicken.

No Grating! Tips for Mashing Nagaimo

Next, let's prep 100g of nagaimo. Peel the nagaimo using a peeler. Touching nagaimo directly can sometimes make your hands itchy, so a very handy trick is to pierce it with a fork to hold it in place while peeling. This keeps your hands clean and itch-free! Once peeled, place the nagaimo directly into a thick plastic bag. Then, use a rolling pin to crush it through the bag until it loses its shape. If you don't have a rolling pin, the bottom of a cup or a frying pan works just fine. Instead of grating it completely, crushing it leaves tiny chunks, which create a wonderful, crispy-crunchy texture accent when cooked.

Seasoning & Kneading the Ground Chicken

Once the nagaimo is crushed, place 100g of ground chicken into a bowl. Let's season it. Add 1 tbsp of white dashi and 1 tsp of grated garlic. Adding garlic gives this simple Japanese-style flavor a nice punch and depth. Once the seasonings are in, use a spoon or spatula to knead the mixture thoroughly until it becomes sticky. Kneading the ground chicken well first makes it much easier to bind with the nagaimo and shiso later, preventing the patties from falling apart when pan-frying. Breaking down the meat fibers and incorporating the seasonings at this stage is a crucial step to achieving a fluffy, juicy finish.

Mixing All Ingredients for the Patty Mixture

Once the ground chicken is nice and sticky, add the nagaimo we crushed in the plastic bag. By cutting off a corner of the bag with scissors, you can cleanly squeeze the nagaimo into the bowl like piping whipped cream, without getting your hands dirty. Next, add all of the minced shiso leaves, followed by 2 tbsp of potato starch. Adding potato starch helps bind the moisture-rich nagaimo and ground chicken together, allowing them to hold their shape perfectly during cooking. Once all the ingredients are in the bowl, mix thoroughly with a spoon until everything is evenly combined. Now, our fluffy and tender patty mixture is ready!

Pan-Frying with Fragrant Sesame Oil

Add 1/2 tbsp of vegetable oil and 1/2 tbsp of sesame oil to a frying pan in a 1:1 ratio, and heat over medium heat. Mixing in sesame oil adds a wonderful, rich aroma. Once the pan is hot, scoop the mixture with a spoon and place it in the pan, shaping them into bite-sized, flat rounds. Aim for the size of a typical bento-box frozen hamburger patty. Using a spoon allows you to arrange them efficiently without getting your hands dirty. Pan-fry until the bottoms are beautifully golden brown, then flip them over. Once flipped, reduce the heat to medium-low, cover with a lid, and steam-cook for 2 minutes. Steam-cooking ensures they cook through to a fluffy finish. After 2 minutes, remove the lid, check that both sides are nicely browned, transfer to a plate, and you're done!

Fluffy Texture & Refreshing Shiso Flavor

Now, let's enjoy them fresh! Today, I'm toast-ing with 'Kirin Sekai no Kitchen Kara Lime Salt.' Taking a bite, the texture is incredibly fluffy, moist, and tender! Combining the ground chicken with nagaimo creates this amazing softness. Plus, because we left some small chunks of nagaimo, you get a delightful crispy-crunchy texture at the same time. The seasoning is simple with a white dashi base, but the depth from the garlic is excellent, and the refreshing aroma of shiso fills your mouth. Pan-frying in a mix of vegetable and sesame oil allows the fragrant sesame oil to enhance the shiso without overpowering it, creating a perfect balance. It's so delicious you won't be able to stop eating!

An Easy, Budget-Friendly Versatile Dish

These 'Crispy Shiso Chicken & Nagaimo Yam Patties' are an outstanding, budget-friendly recipe made with easily accessible ingredients like ground chicken, nagaimo, and shiso. It's so wonderful that you don't have to grate the nagaimo, and using a plastic bag keeps your hands itch-free and your kitchen tools clean. Since they stay soft even after cooling down, they are perfect for bento lunch boxes and make a fantastic appetizer to go with drinks. I highly recommend giving this recipe a try. Thank you so much for watching today! If you thought this video looked delicious, please give it a thumbs up and subscribe to the channel. See you in the next video. Bye-bye, stay crispy!

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