Steps

1. Crack 1 egg into a microwave-safe container and poke several holes with a knife or similar tool.
   🕒 04:22
2. Microwave the poked egg at 600W for 1 minute 10 seconds. Pro Tip!
   Poking holes in the egg prevents it from exploding. Using a microwave is quicker than boiling an egg.
   🕒 04:32
3. Finely chop 15g of scallion.
   🕒 04:51
4. Finely chop the microwaved egg.
   🕒 06:48
5. Place the chopped egg and scallion into a bowl, add 35-36g mayonnaise, 1 pinch salt, 1 pinch sugar, 1/2 tsp soy sauce, and 5-6cm wasabi, then mix well.
   🕒 07:16
6. Cut 300g chicken thigh in half, then cut each half into 5 pieces, making a total of 10 pieces.
   🕒 08:43
7. Season the cut chicken thigh with salt and pepper to taste, then coat thoroughly with 2 tbsp potato starch.
   🕒 09:33
8. Heat 1 and 1/2 tbsp vegetable oil in a frying pan over medium heat.
   🕒 10:29
9. Place the potato starch-coated chicken thigh skin-side down into the frying pan, spreading out the skin, and cook until crispy. Pro Tip!
   Cooking thoroughly skin-side down results in a crispy texture similar to karaage.
   🕒 10:39
10. Plate the cooked chicken thigh.
    🕒 12:17
11. Absorb any excess oil remaining in the frying pan with a paper towel.
    🕒 12:42
12. Add 1 tbsp soy sauce, 1 tbsp Mirin (Sweet Rice Wine), 2 tsp vinegar, 1 and 1/2 tsp sugar, and 3 dashes MSG(Ajinomoto) (MSG) to the frying pan, then simmer until thickened. Pro Tip!
    Adding MSG(Ajinomoto) (MSG) rounds out the acidity of the vinegar and the sharpness of the soy sauce, creating a mellow sweet glaze.
    🕒 12:55
13. Pour the thickened sweet glaze over the plated chicken.
    🕒 13:42
14. Generously spoon the prepared wasabi tartare sauce over the chicken.
    🕒 13:52
15. Finish by sprinkling with chopped scallions to taste.
    🕒 14:14