Steps

1. Wrap Firm Tofu 1 block (300g) in double layers of paper towels.
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2. Microwave the Firm Tofu for 3 minutes at 600W.
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3. After microwaving, carefully remove the paper towels, being mindful of burns. (Key Tip!) Microwaving allows for quick water draining.
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4. Cut the tofu in half, and then in half again for thickness.
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5. Pat the surface of the tofu dry with new paper towels. (Key Tip!) Thoroughly draining firm tofu prevents it from losing its shape when cooked.
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6. Lightly grease aluminum foil with oil and arrange the drained tofu on it.
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7. In a bowl, combine Ground Chicken 150g, Mirin (Sweet Rice Wine) 1 tbsp, Miso 1 tbsp, and Potato Starch 1 tsp. Mix well until thoroughly combined. (Key Tip!) Adding a binder like potato starch helps the ground meat stick to the tofu when baked, resulting in a neat finish.
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8. Divide the mixed ground chicken into 4 portions and spread evenly over the arranged tofu.
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9. Place the tofu and ground chicken in a preheated fish grill over medium heat and bake for 8 minutes.
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10. If it starts to brown too much, cover with aluminum foil to prevent burning.
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11. Once the ground chicken is cooked, place Sliced Cheese 1 slice, cut into 4 pieces, on top.
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12. Drizzle mayonnaise to taste over the cheese.
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13. Increase heat to high and grill until the cheese and mayonnaise are nicely browned. (Key Tip!) This adds a fragrant flavor, making it even more delicious.
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14. Once cooked, remove from the grill and arrange on a plate.
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15. Sprinkle with Ichimi Togarashi (Japanese chili powder) and chopped green onions if desired.
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