Cut the baby cheese in half horizontally. Trim the stems off the shiso leaves and cut them in half vertically.

Place the sliced beef in a bowl, add salt and pepper, and massage the seasoning into the meat. Divide into 6 portions. Wrap each portion with a shiso leaf and a piece of cheese, shaping them into round balls.

Coat each beef ball in flour, then dip into beaten egg, and finally cover with breadcrumbs.