Boil the egg (boil for 8 minutes to hard-boil) and finely chop the onion. Spread the onion over a plate and leave for over 10 minutes.
Butterfly the chicken breast to an even thickness and sprinkle over some salt and pepper to season.
Coat lightly with katakuriko and cook with the skin-side down in a frying pan.
Once the skin side has browned and the juices have started leaking out, flip the meat over, cover the pan with a lid, and steam bake on low heat.
Grate the ginger and combine all of the ingredients marked with ※.
Once the chicken has cooked through, wipe away any excess oil, add the seasoning from step 5 into the pan, and leave to marinate.
Cut into bite size pieces and arrange on a plate. Pour over the remaining marinade and top with the tartar sauce.
Tartar Sauce: Finely chop the boiled egg (or cut lengthways and widthways with an egg slicer) and onion, and combine with the ingredients marked with ■.
Story Behind this Recipe
You can make this with chicken thigh as well, but I think breast meat is better for you so I prefer it.
Plenty of oil should leak out of the skin, so there's no need to add any extra to the pan. Any excess will also be wiped off, so this is a really healthy recipe. If you add a little water to the tartar sauce, it should become smoother.