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1 1/4 pounds organic ground chicken

1 1/2 ounces yamaimo (also called nagaimo or mountain yam), grated

1 ounce fresh water chestnuts or jicama, peeled and coarsely chopped, about 2 tablespoons

About 1/2 beaten large egg

1 1/4 ounces white miso

1 bunch shiso (or equal parts mint and basil), thinly sliced, to taste

1/2 bunch green onions, thinly sliced

3/4 teaspoon sugar

1 1/4 ounces cornstarch

1 tablespoon teriyaki sauce + more as desired

1 organic egg yolk

Salt and pepper to taste

Shichimi togarashi (7-pepper spice blend)

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