つくね（大葉梅チキン焼き）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

Remove the stems from the perilla leaves, cut them in half lengthwise, and then slice them into thin strips lengthwise.
Remove the skin from the chicken breast, open it in two pieces, and cut it into pieces about 5mm to 1cm cubes.
Shred the chicken breast skin.
Place chicken breasts in bowl.

Add (A) to the bowl containing the chicken breast and mix with your hands.
Add the perilla leaves.
Remove the seeds from the umeboshi plums and crush the flesh with your fingertips before adding the plums.
Mix everything together.

Add oil (not included in the recipe) to a frying pan and heat over medium heat.
Take 2 in your hands, squeeze and put together.
Press lightly to form a flat circle and place in the pan.
Once cooked, flip it over.
Cover and steam for 2 minutes over low to medium heat.

お皿に3を盛って完成。