Steps

1. Finely shred 100g of cabbage.
   🕒 00:38
2. Remove the skin from 1 small chicken breast (200g), open it into two pieces, and thinly slice it about 5mm to 1cm thick.
   🕒 00:45
3. Finely chop the chicken skin as well.
   🕒 00:58
4. Place the thinly sliced chicken breast and chopped chicken skin into a bowl.
   🕒 01:07
5. Add 1 egg, 1 tbsp Cooking Sake (Rice Wine), 2 tbsp All-purpose Flour, and 1 tsp Granulated Consomme to the bowl, and mix into the chicken while whisking the egg.
   🕒 01:11
6. Add the shredded cabbage and mix thoroughly until uniform. [The Key!] Mix evenly to help the mixture bind when cooked.
   🕒 01:25
7. Lightly oil a frying pan and heat over medium heat.
   🕒 01:47
8. Pour the mixed chicken and cabbage mixture into the heated frying pan, spreading it into a flat circle about 22-24cm in diameter.
   🕒 01:51
9. Cook until the bottom is browned and the mixture is firm enough to move.
   🕒 02:09
10. Once browned, transfer to a plate.
    🕒 02:20
11. If necessary, add a little more oil to the frying pan and return the mixture to the pan.
    🕒 02:25
12. If the shape has collapsed, use a spatula to neaten the edges.
    🕒 02:39
13. Cover with a lid and steam-grill over medium-low heat for 3 minutes.
    🕒 02:46
14. After steam-grilling, transfer to aluminum foil.
    🕒 02:59
15. Spread ketchup to taste evenly over the surface.
    🕒 03:04
16. Sprinkle 30g of mixed cheese over the top.
    🕒 03:10
17. Drizzle mayonnaise to taste all over.
    🕒 03:14
18. Grill in a fish grill or toaster until golden brown.
    🕒 03:19
19. Remove from the grill, cut into desired portions, and sprinkle with dried parsley to taste, if desired.
    🕒 03:41