- 350 grams of minced chicken meat
- 2 table spoons of sake
- 6 tea spoons of fukimiso (miso containing butterbur sprouts)
- 1 tea spoon of potato starch
- Marinate meat with sake about 30 min.
- Mix meat with potato starch.
- Divide meat into 12 balls, flatten each one, place 1/2 tea spoon of fukimiso in the middle, seal the edges and form a ball. Proceed with remaining meat.
- Steam over high heat about 12 min.