Remove stems from shiso leaves and chop them finely. Remove the seed from the pickled plum and mash it coarsely.

Cut the chicken breast into 1cm cubes and roughly mince it.

In a bowl, mix the minced chicken, chopped shiso leaves, mashed pickled plum, and the seasoning ingredients (sake, mayonnaise, miso, potato starch) thoroughly.

Heat salad oil in a frying pan. Scoop the mixture into bite-sized portions using a spoon and shape them as you place them in the pan. Cook over medium heat until browned, then flip them over, cover with a lid, and cook on low heat for 3–4 minutes until fully cooked.