Steps

1. Pierce 4 pieces of chicken tenderloin (240g) evenly with a fork. If you're concerned about a chewy texture, remove the sinews.
   🕒 01:23
2. In a bowl, add soy sauce 1 and 1/2 tbsp, oyster sauce 1/2 tbsp, sugar 1 and 1/2 tsp, and MSG(Ajinomoto) (MSG) 4 dashes, then mix well.
   🕒 01:56
3. Add the chicken tenderloin to the marinade and rub well until the sugar dissolves.
   🕒 02:32
4. Marinate in the refrigerator for at least 1 hour without covering with plastic wrap. 【Expert Tip!】 By drying in the refrigerator without plastic wrap, the flavor condenses, and the chicken tenderloin loses an appropriate amount of moisture, enhancing its umami. Since the marinade flavor will concentrate, if you dislike strong flavors or plan to marinate for longer than an hour, reduce the amount of marinade slightly.
   🕒 03:33
5. Lightly coat a frying pan with a small amount of vegetable oil to taste and heat over medium heat.
   🕒 05:50
6. Arrange the marinated chicken tenderloin in the frying pan and begin grilling slowly.
   🕒 06:04
7. Cover the frying pan with a lid and steam-fry until cooked through to the center.
   🕒 06:21
8. Flip occasionally and cook both sides until the mushy texture disappears and it is thoroughly cooked. Be careful not to burn it.
   🕒 08:34
9. Cut the cooked chicken tenderloin into easy-to-eat pieces.
   🕒 11:40
10. Serve on a plate, drizzle with mayonnaise to taste, sprinkle with shichimi pepper to taste, and it's done.
    🕒 12:10