Steps

1. Slice the chicken breast (300g) in half lengthwise and then thinly slice into 1-1.5cm thick pieces. If the pieces are large, cut them in half again.
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2. Add Cooking Sake (Rice Wine) 1 tbsp and Salt 1/4 tsp to the sliced chicken, rub to combine, and let it rest for about 10 minutes.
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3. Cut the leek (1 stalk, 80g) diagonally in the white part, and then cut into pieces about 2cm wide.
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4. In a bowl, combine Soy Sauce 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Sugar 2 tsp, Grated Garlic 1 tsp, and Potato Starch 2/3 tsp. Mix well. This is the secret! To prevent lumps, take out and mix about twice during the process.
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5. Heat the prepared sauce in a 600W microwave for 45 seconds to 1 minute.
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6. Fold aluminum foil in double and shape it into a box shape that fits in your toaster.
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7. After letting the chicken rest for 10 minutes, mix in Potato Starch 1 tbsp to coat evenly. This is the secret! Marinating the chicken breast with cooking sake, salt, and potato starch will result in a moist and tender texture even when baked in the toaster.
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8. Arrange the chicken coated with potato starch and the cut leeks evenly on the aluminum foil. This is the secret! By arranging them on the aluminum foil instead of skewering them like traditional negima, it's easier to make.
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9. Bake the arranged chicken and leeks in a toaster (1000W) for about 10-15 minutes. If the leek surfaces start to burn, flip them over and continue baking.
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10. Once baked, reheat the prepared sauce in the microwave and pour it over the chicken and leeks. This is the secret! Instead of mixing the sauce with the chicken while baking, pouring it over after baking prevents it from burning and results in a beautiful finish in the toaster.
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11. Sprinkle with Ichimi Togarashi (Chili Pepper) to your liking and serve.
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