Mince the onion. Wrap with plastic wrap and microwave for 1 minute. Also microwave the tofu for 1 minute and lay on paper towels. Mince the lotus roots and soak in a bowl of water with a little vinegar.
Put ground chicken in a bowl and mix it well with the onion and tofu.
Add the ingredients marked ★ and the lotus roots, wrap in plastic wrap and chill in the fridge for about 30 minutes.
Make 4 round patties of equal size. Place on a paper towels. Sift a little flour on the patties, then lay a shiso leaf on the top of each.
Heat a frying pan over medium heat. Saute the patties with shiso leaves on top. When the bottom is well browned, flip the patties over to lightly fry the shiso leaves. Flip the patties over again.
Mix sake and water in equal amounts to make 1/4 cup (or just water). Pour slowly in between the patties. Lower the heat and cover with a lid to steam-cook the patties.
After a while, take off the cover and evaporate the water over high heat. Transfer the patties on a dish when the liquid has almost evaporated.
Pour ponzu and grated radishes if you prefer.
Story Behind this Recipe
My husband requested these, and I tried to make healthy Japanese-style hamburgers.
The patties are very soft, so if you're having difficulty, place on a paper towel, flatten by pressing lightly with your hand after laying a perilla leaves on top. When you transfer the patties into a pan, flip them with the paper towel and remove it. Cut the paper towel into two so that you can put the patties on your hand.