Mix the finely minced leek, ginger and miso with the chicken, and mix well until it becomes a sticky paste.
Divide the mixture into 10 portions and spoon each onto one side of the shiso leaves. Shape the patty and fold the leaves over so the mixture is sandwiched like the photo.
Heat oil in a pan and fry both sides (the tip of the shiso) over medium heat.
When they have browned, flip over, drizzle sake and cover with a lid. Cook over low heat until they are cooked through to the middle (about 5 minutes)
Story Behind this Recipe
Sanga-yaki is a regional dish from Chiba Prefecture. It's usually made with horse mackerel or saury, but this time I used minced chicken. It's seasoned well, so it's good in bento or as a side dish with alcohol.
For Step 1, make sure you mix well until it becomes sticky!