Everyone loves dumplings, that’s just an undisputed fact. Not everyone feels confident making them from scratch though. These Cantonese Shumai are little juicy bundles of delight, they are a dim sum favorite for a reason after all, but they are also an excellent way to read more
You have to love a recipe that’s good either hot or at room temperature, that makes a perfect appetizer but is equally happy to play a more starring role, and makes for an effortlessly beautiful presentation. These Shiso Chicken Patties check all those boxes. This Japanese take on chicken burgers will make you forget those dry, bland burgers forever!
Shiso is a Japanese herb known for its large jagged leaves and bright, refreshing flavor. Sometimes called Shiso mint, it is related to the mint family, but has a more complex flavor, with hints of cinnamon and anise. They are frequently used as garnishes, you’ve probably seen them underneath pieces of sashimi at sushi restaurants. But they can do so much more! The herb is used twice in these Shiso Chicken Patties-both to flavor the meat mixture, and also to wrap around the patties, making a striking presentation.
Shiso is called perilla in American markets. Perilla is an umbrella term for many species in the family of mint. Japanese Shiso and Korean Perilla look alike and are related, but they are not interchangeable. You can use Korean perilla if you like, but know that it will have a different flavor.
Shiso Chicken Patties Seasoning
Move over dry, boring, flavorless, chicken burgers. We have a few tricks that turn these into absolute flavor bombs. First I add some umami superstars: oyster sauce, miso, soy sauce, and mirin. These will flavor the patties as well as help to keep them moist. Shiso leaves and minced scallions provide freshness and a little bite. Another ingredient that may surprise you-tofu! The tofu adds a bouncy, springy texture to these, and also helps to keep them from drying out.
Then add the cornstarch, sprinkling it over the bowl, and mix again:
Shape the Shiso Chicken Patties
Oil your hands and shape the balls into smooth ovals:
Cook the Shiso Chicken Patties
The goal of pan frying these is to try and preserve the green color of the Shiso leaves. So we cook them low and slow, using the lid to help cook the patties through. Once you cover the patties, turn down the heat, and cook for another 2-3 minutes.
You could make a meal out of these for just a couple people, but I usually serve them as an appetizer. They have a lot of seasoning already, so it’s really not necessary to serve them with any sauce. If you must, a little chili sauce, is a nice option for those who want a kick.
I love a meal of lots of little different bites. To make fun dinner out of small plates, try serving these with:
Leftovers are just as good heated for a minute or two in the microwave or even cold. They’re also great additions for an Asian type lunchbox!
I can’t wait for you to try these Sushi Chicken Patties! When you do please take a moment to rate the recipe and comment on it below. And you can show off your creations by tagging us @funkyasiankitchen.
- 2 Tablespoon miso
- 2 teaspoon light soy sauce
- 2 Tablespoon oyster sauce
- 2 Tablespoon mirin
- 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
- Combine the miso, light soy sauce, oyster sauce, and mirin in a bowl and whisk until smooth.
- Wrap tofu in a clean kitchen towel or 2-3 layers of paper towel and squeeze to remove most of the water.
- Add the squeezed tofu, ground chicken, chopped shiso leaves, and scallion to the seasoning bowl.
- 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.
- Divide the mixture into 16 equal portions.
- 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.
- Wrap the patties with a shiso leaf around the middle of each patty.
- Heat a large skillet over medium low heat for several minutes. Add the oil and swirl the pan to coat the pan.
- Place the patties in the pan and cook for about 2-3 minutes until light golden brown. Then turn over the patties.
- 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.
- Transfer the shiso chicken patties to a plate and serve immediately.
*These patties are great hot or at room temperature.
Keywords: shiso, japanese, chicken, appetizers, tofu,
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