Drain the tofu well and crumble it by hand. Peel the lotus root and slice it thinly into 6 pieces. Dust the lotus root slices with potato starch to help them stick.

Mince the green onion and ginger. Roughly chop the shiso leaves.

In a bowl, combine the ground chicken and salt. Mix until sticky. Add the minced green onion, ginger, shiso, white dashi, tofu, and potato starch. Mix until evenly combined.

Divide the mixture into 6 equal portions. With oiled hands, shape each into a ball, then flatten slightly with your palm.

Heat the rice oil in a skillet over medium heat. Add the patties and cook until browned on one side. Flip them over, place a lotus root slice on each, then flip again so the lotus root is on the bottom.

Add the sake, cover, and steam over medium-high heat for 1–2 minutes until cooked through. Remove the lid and cook the lotus root side until browned.

Mix together the soy sauce, sugar, mirin, and sake for the teriyaki glaze. Pour over the patties and simmer over medium heat, turning to coat, until the sauce thickens.

Serve on a plate. If desired, top with an egg yolk.