1 Combine chicken, leek, ginger, soy sauce, sake, and egg in a mixing bowl and mix until well combined.
2 Heat oil in a small skillet and pat chicken mixture evenly to cover the bottom. Cook over medium heat for 2 to 3 minutes, or until underside is brown. Cut chicken mixture into quarters, and turn the wedges over to cook for another 2 to 3 minutes.
3 Transfer to a chopping board and slice into smaller pieces for serving, if desired. Sprinkle with toasted sesame seeds and serve.