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recipe card shiso chicken patties

Shiso Chicken Patties

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: serves 4 1x
  • Category: small plates
  • Cuisine: Japanese

Ingredients

Scale

Seasoning:

  • 2 Tablespoon miso 
  • 2 teaspoon light soy sauce
  • 2 Tablespoon oyster sauce 
  • 2 Tablespoon mirin

Chicken Patties:

  • 7 oz soft or medium firm tofu (about ½ block)
  • 16 oz ground chicken (use dark meat)
  • 10 shiso leaves, finely chopped 
  • 2 scallion, minced
  • 1 tbsp corn starch
  • 16 shiso leaves
  • 2 tbsp vegetable oil plus extra for shaping meatballs

Instructions

  1. Combine the miso, light soy sauce, oyster sauce, and mirin in a bowl and whisk until smooth.
  2. Wrap tofu in a clean kitchen towel or 2-3 layers of paper towel and squeeze to remove most of the water.
  3. Add the squeezed tofu, ground chicken, chopped shiso leaves, and scallion to the seasoning bowl.
  4. Mix well, breaking up the tofu with your hands until the mixture is sticky and all of the liquid has been absorbed into the meat. Sprinkle the mixture with cornstarch and mix again.
  5. Divide the mixture into 16 equal portions.
  6. Oil your hands and then roll the portions of meat into a ball and then a small oval about ½ inch thick. Set aside on a plate.
  7. Wrap the patties with a shiso leaf around the middle of each patty.
  8. Heat a large skillet over medium low heat for several minutes. Add the oil and swirl the pan to coat the pan.
  9. Place the patties in the pan and cook for about 2-3 minutes until light golden brown. Then turn over the patties.
  10. Turn down the heat to low, cover with a lid and cook for 2-3 minutes until the bottom of the patties is golden brown.
  11. Transfer the shiso chicken patties to a plate and serve immediately.

Notes

*These patties are great hot or at room temperature.

Keywords: shiso, japanese, chicken, appetizers, tofu,