Steps

1. Peel and finely chop 1 onion (approx. 150g). [Tip!] If using a regular onion, lightly cook it in the microwave for about 1.5 minutes.
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2. Remove the skin from 1/2 chicken breast (approx. 200g), then butterfly it and finely chop into 1cm thick pieces. [Tip!] The chicken skin also adds flavor, so you can finely chop and use it together.
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3. Pound the chopped chicken with a knife until it has a coarse minced texture.
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4. Place the pounded chicken in a bowl. Add 1 egg, 1 tbsp Cooking Sake (Rice Wine), 2/3 tsp Granulated Consomme, and 1 tsp Grated Garlic. Mix well while lightly beating.
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5. To the beaten egg mixture, add the finely chopped onion and 2 tbsp All-Purpose Flour. Mix well.
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6. Once everything is evenly combined, lightly oil a frying pan and heat over medium heat.
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7. When the pan is hot, scoop the mixed batter with a spoon, shape it into flat, round patties, and place them in the pan. [Tip!] The egg and flour act as binders, so shape them into bite-sized pieces while cooking.
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8. Cook until the bottoms are golden brown.
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9. Once the bottoms are browned, flip them over. [Tip!] If any chopped onion pieces come apart while flipping, place them back on top of the patty to help them stick.
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10. After flipping, reduce heat to low-medium, cover with a lid, and steam for 3 minutes.
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11. Once cooked through and the other side is also browned, it's ready. Transfer to a plate. [Tip!] If you find it a little bland or want to add extra flavor, serve with your favorite condiments like ketchup, Otafuku Sauce (Okonomiyaki Sauce), or mayonnaise.
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