Steps

1. Peel and thinly slice 1/6 onion (30g) crosswise.
   🕒 00:35
2. Place the sliced onion in a bowl, mix with 2 tbsp Mayonnaise and 1 tsp Spicy Cod Roe Furikake. (Pro Tip: If you don't have spicy cod roe furikake, you can substitute with store-bought spicy cod roe.)
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3. Remove the skin from 1 small chicken breast (250g), open it into two pieces, and cut into 1cm cubes. Finely chop the chicken skin as well.
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4. Finely mince the cut chicken breast with a knife to a coarse ground texture.
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5. Transfer the coarsely minced chicken to a bowl.
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6. Peel and remove the eyes from 1 potato (150g), then grate it into the bowl with the chicken.
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7. Add 1 tsp Soy Sauce, 1 tsp Sugar, and 1 tbsp Potato Starch to the bowl and mix well. (Pro Tip: Grating the potato acts as a binder, making the chicken moist and tender.)
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8. Lightly oil a frying pan and spread the mixed chicken and potato mixture into a circle about 22-24cm in diameter.
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9. Cook over medium heat until the bottom is browned.
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10. Once browned and the ingredients can slide around easily in the pan, turn off the heat.
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11. Place parchment paper on top of the base, then place a plate over it. Flip the pan and its contents to remove the base. (Pro Tip: Using parchment paper makes flipping easy.)
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12. Spread the prepared spicy cod roe mayo and onion sauce evenly over the surface of the flipped base.
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13. Sprinkle 30g Mixed Cheese over the spicy cod roe mayo and onion sauce.
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14. Return the base, still on the parchment paper, to the frying pan.
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15. Cover with a lid and steam-fry over medium heat for 2.5 minutes.
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16. Once the chicken is cooked through and the cheese has melted, it's ready. For extra crispiness and aroma, you can finish it under a broiler or in a toaster.
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17. Garnish with chopped green onions or dried parsley, if desired.
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