Remove any sinews from the chicken tenders, and use the back of a knife to strike it and break down the fibers. Cut each strip into thirds.
Add the chicken from step 1 and the sake to a bowl and use your hands to massage. Blend in the flavor and continue massaging to soften the meat.
Add the mixture from step 2 and the flour into a plastic bag. Coat the meat with flour. Beat the eggs in a bowl.
Apply a generous amount of oil to a frying pan and heat on medium-low heat. Dip each chicken piece into the egg one at a time and then add to the frying pan.
Once golden brown, turn them all over, and pour in the remaining egg.
Once the egg has stiffened, take any egg that isn't with the meat and mix in with the meat. Turn over. Once the egg has stiffened, it's OK.
Try serving with ketchup and tonkatsu sauce.
If you add a bit of salt, pepper, and sugar to the egg, the egg will also have flavor, making the whole thing more delicious.
Story Behind this Recipe
A dish with plenty of egg that kids will love.
This uses plenty of eggs to create volume and also has soft meat. You can also make this with chicken breasts. When striking the meat with the back of the knife, do so strongly, but not enough to break the meat. Instead of lowering the heat, stiffen the eggs all at once. Cooking them until golden brown is delicious.