Steps

1. In a bowl, add 150g Miso Paste and gradually add 70ml Mirin (Sweet Rice Wine) while mixing until smooth.
   🕒 01:12
2. Add Japanese Pepper (Sansho) and mix further.
   🕒 01:43
3. Spread half of the miso marinade on the bottom of a lidded container, place 2 Egg Yolks on top, and cover with the remaining miso marinade.
   🕒 01:58
4. Cover and marinate in the refrigerator for 1 day.
   🕒 02:32
5. Finely chop the Green Bell Pepper and Paprika.
   🕒 11:01
6. Season the chopped Green Bell Pepper and Paprika with a pinch of Salt and Sesame Oil (to taste).
   🕒 11:06
7. Arrange on a serving plate in a tree shape.
   🕒 11:10
8. Finely crush 2 Hard-boiled Eggs using a sieve and transfer to a bowl.
   🕒 03:58
9. Add the marinated 2 Egg Yolks to the bowl while crushing them and mix.
   🕒 04:36
10. Add 3 tbsp Mayonnaise and mix.
    🕒 05:34
11. Add a little over 1 tsp Miso Paste (for marinating) and mix further.
    🕒 06:00
12. Add 1 tsp Taihaku Sesame Oil and mix well. The tartar sauce is now complete.
    🕒 06:25
13. Remove the skin from 1 Chicken Breast and cut into uniform pieces of about 30-35g each. (Key Tip!) Cutting the meat into uniform sizes ensures even cooking during frying.
    🕒 07:23
14. Place the cut Chicken Breast in a bowl, sprinkle with a pinch of Salt and a pinch of Pepper, and lightly knead.
    🕒 08:32
15. Add 1 tsp Miso Paste (for marinating) and knead it into the chicken.
    🕒 09:25
16. Break apart the pre-torn, spread out, and dried Charcoal Bread by hand to create breadcrumbs.
    🕒 09:52
17. Coat the Chicken Breast with All-purpose Flour (to taste), Beaten Egg (to taste), and Charcoal Breadcrumbs (to taste) in that order.
    🕒 10:49
18. Carefully place the coated Chicken Breast into oil heated to 180-185°C (350-365°F). Fry for 1 minute 30 seconds while maintaining the oil temperature between 170-175°C (338-347°F).
    🕒 11:34
19. Remove the fried Chicken Breast from the oil and let it rest for 3-4 minutes. (Key Tip!) Resting allows the residual heat to cook the center slowly, resulting in a juicy finish.
    🕒 12:29
20. Arrange the fried Chicken Breast in the center of the garnished plate.
    🕒 14:36
21. Serve with the prepared tartar sauce.
    🕒 14:58