Steps

1. Remove the skin from one chicken breast, slice through the center to open it flat. [Key Tip!] Chicken skin adds flavor, so if you're okay with it, cut it into thin strips and add it.
   🕒 00:36
2. Slice the opened chicken breast diagonally into thin strips, about 3-5mm wide.
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3. Add 2 tbsp Cooking Sake (Rice Wine), 1/4 tsp Salt, and 1 tsp Sugar to the cut chicken breast, then massage it in and let it rest for about 10 minutes.
   🕒 01:11
4. To the chicken breast that has rested for 10 minutes, add the pulp from 1/2 pod (approx. 25g) Spicy Cod Roe (Mentaiko) and 1 tsp Grated Garlic, then mix well.
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5. Once everything is mixed, add 60g Mixed Cheese, 2 tbsp Potato Starch, and approx. 5 shakes Coarsely Ground Black Pepper, then mix again.
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6. After mixing until uniform, heat 1 tbsp Vegetable Oil in a frying pan.
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7. Spread the mixed chicken breast mixture evenly in the heated frying pan.
   🕒 02:15
8. Cover with a lid and cook over medium heat for 3 minutes.
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9. Once the mixture has solidified and the bottom is browned, carefully transfer the chicken breast to a plate. [Key Tip!] If there's excess oil in the pan, it can burn, so pour the oil over the chicken when transferring it back.
   🕒 02:41
10. Return the chicken breast to the frying pan and cook the other side over medium heat until browned.
    🕒 03:05
11. Cook the other side for 3 minutes until nicely browned. Transfer to a cutting board, cut into bite-sized pieces, and arrange on a plate.
    🕒 03:22
12. Sprinkle with dried parsley if desired.
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