Steps

1. Soften eggs by placing them in a bowl of water.
   🕒 01:23
2. In a small pot, add about 500ml of water and bring it to a rolling boil.
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3. Once boiling, gently add the 2 eggs and boil for approximately 8 minutes over medium-low heat. [Key Tip!] Placing eggs straight from the refrigerator into boiling water can cause them to crack due to the temperature difference. Soaking them in water beforehand helps prevent this.
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4. After 8 minutes, remove the eggs from the pot and immediately plunge them into an ice bath. [Key Tip!] Rapidly cooling the eggs creates a gap between the shell and the white, making them easier to peel.
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5. Finely chop 30g of pickled shallots.
   🕒 01:54
6. Pat the surface oil from the 2 sheets of fried tofu (approx. 300g) dry with paper towels.
   🕒 03:06
7. Cut the dried fried tofu into 8 bite-sized pieces. [Key Tip!] Cutting them into smaller pieces reduces the bean-curd texture and enhances a crispy, meat-like quality.
   🕒 03:21
8. Place the cut fried tofu, 1.5 tbsp of potato starch, and 0.5 tbsp of reduced sodium chicken bouillon paste into a resealable bag. Shake well to coat all sides. [Key Tip!] Pre-seasoning with chicken bouillon paste infuses a savory chicken flavor, boosting the resemblance to Chicken Nanban.
   🕒 03:51
9. Heat 3 tbsp of vegetable oil in a frying pan over medium heat. Arrange the coated tofu pieces in a single layer while the pan is still cold.
   🕒 04:32
10. Once the pan is over medium heat, fry both sides until the tofu is crispy and golden brown. [Key Tip!] Using a slightly generous amount of oil for pan-frying prevents sticking and ensures even browning. Since the potato starch can make them stick, avoid moving them initially. Flip once a nice crust has formed for a beautiful finish. Frying a little longer than you might think will result in a more fragrant texture.
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11. Transfer the browned tofu to a rack set over a baking sheet to drain excess oil. [Key Tip!] Using a rack allows air to circulate, preventing the bottom from becoming soggy and sticking.
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12. Peel the cooled boiled eggs and pat them dry.
    🕒 06:12
13. In a bowl, combine the peeled eggs, chopped pickled shallots, 2 tbsp of mayonnaise, 0.5 tsp of sugar, 1 tsp of Mirin (Sweet Rice Wine), and 1 tsp of lemon juice. Mash the eggs roughly with a spoon and mix everything well. [Key Tip!] Lemon juice adds a refreshing tang for a lighter taste. Leaving the egg chunks slightly coarse enhances their presence and flavor.
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14. Arrange the fried tofu on a plate and generously top with the prepared tartar sauce.
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15. Garnish with dried parsley.
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