Steps

1. Make slits in the chicken breast (350g), keeping the skin on, against the grain. Cut in half, then slice thinly to about 8mm thick. Cut into bite-sized pieces.
   🕒 00:50
2. Add cooking sake (rice wine) 1/2 tbsp, salt and pepper (to taste), and beaten egg 1/2 to the cut chicken. Mix well and let it sit for 10 minutes.
   🕒 01:08
3. For the tartar sauce, crack the remaining 1/2 beaten egg and 1 egg into a bowl. Make one hole in the yolk. Cover with plastic wrap and microwave at 600W for 50 seconds to 1 minute until cooked through.
   🕒 01:20
4. Add mayonnaise 3 tbsp to the cooked egg. Mash the egg with a fork and mix everything together.
   🕒 01:38
5. Peel and finely chop 1/6 onion.
   🕒 01:46
6. Finely chop 40g tsubo-zuke pickles.
   🕒 01:55
7. Add the chopped onion and tsubo-zuke pickles to the egg and mayonnaise mixture. Mix well. (This is the key! The saltiness and texture of the tsubo-zuke pickles add an accent to the tartar sauce.)
   🕒 01:55
8. In a bowl for the sweet and tangy sauce, mix soy sauce 1.5 tbsp, mirin (sweet rice wine) 1 tbsp, vinegar 1 tbsp, sugar 1 tbsp, and potato starch 1/2 tsp.
   🕒 02:15
9. Add all-purpose flour 2 tbsp to the chicken that has been marinating for 10 minutes, ensuring it's well coated.
   🕒 02:34
10. Heat vegetable oil in a frying pan and arrange the chicken pieces.
    🕒 02:40
11. Once the edges of the chicken change color and it's browned, flip it over.
    🕒 03:08
12. After flipping, reduce heat to medium-low, cover, and steam for 2 minutes.
    🕒 03:22
13. Once the chicken is cooked through from steaming, mix the sweet and tangy sauce ingredients well and pour it into the pan along the edges.
    🕒 03:42
14. Cook over medium to medium-low heat, stirring to coat the chicken with the sauce until it thickens.
    🕒 03:55
15. Plate the rice and chicken. Optionally, serve with cherry tomatoes on the side.
    🕒 04:15
16. Generously top with the prepared tsubo-zuke tartar sauce.
    🕒 04:30
17. For color, sprinkle with dried parsley if desired. If you want a little spiciness, add ichimi togarashi.
    🕒 04:39