Steps

1. Slice the chicken breast (200g) into two pieces and finely chop into 1-2cm cubes.
   🕒 00:43
2. Mince the chopped chicken breast with a knife.
   🕒 00:50
3. Place the minced chicken breast into a food bag.
   🕒 01:01
4. Add Cooking Sake (Rice Wine) 1 tbsp, Salt (to taste), Pepper (to taste), Egg 1, and Potato Starch 2 tbsp to the bag. Close the bag and mix well.
   🕒 01:05
5. Crush the bean sprouts (1 bag) inside the bag and break them into smaller pieces.
   🕒 01:23
6. Pour water into the bean sprout bag, rinse, trim off the bottom corners, and drain thoroughly.
   🕒 01:32
7. Add the drained bean sprouts to the bag with the chicken and mix well.
   🕒 01:45
8. Cut off a corner of the food bag and squeeze the mixture into two gratin dishes.
   🕒 02:06
9. Once squeezed, flatten the surface with a spoon or spatula to fill the gratin dishes.
   🕒 02:14
10. Cover the gratin dishes with plastic wrap, ensuring a loose fit.
    🕒 02:23
11. Microwave on 600W for 2.5 minutes per dish.
    🕒 02:29
12. In a bowl, combine Mayonnaise 1 tbsp and Yakiniku Sauce 2 tbsp and mix well.
    🕒 02:40
13. Drizzle the mixed sauce over the microwaved chicken and bean sprout mixture.
    🕒 02:49
14. Sprinkle Mixed cheese 15g over each dish.
    🕒 02:59
15. Bake in a toaster or grill until golden brown. [Key Tip!] Microwaving beforehand ensures the inside is perfectly cooked and moist by the time the outside is toasted.
    🕒 03:05
16. Once baked, top the center with mayonnaise and sprinkle with chopped green onions.
    🕒 03:26