phillych3zst3ak

First baking experience. Good news, it was fully cooked. Bad news, I didn't give it enough time to cool and it self-destructed. Taste turned out well, though

390°F oven, 18-22 mins, flip halfway through. Preheat cast iron for 5-10 mins before putting the chicken in the pan. Apply half glaze before putting in, half after flipping. Let rest for 5 mins before serving.
I threw the garlic and ginger from the marinade into the skillet, gave it some extra flavor to soak into the rice when served

The beauty of this is that you can use ANY buns you have in hand. Case in point: I used hot dog buns. This is very "whatever I have on hand" friendly. Using stale bread is also an option as the butter and Mayo will moisten it and tuna and cheese cover up any potential staleness.

I didn't have any bonito or dashi due to local logistics, but it still turned out pretty well. Will need to find a decent Asian market to get those ingredents to make it more "authentically." Definitely will make again. This take about... 45ish minutes to make due to prep work with the onion and garlic.

I'm usually used to "hard" scrambled eggs, that being a higher heat, sometimes using oil of some variety (usually butter) to get a hard scramble going. Definitely a little more time intensive and took about 15-20 minutes to actually do. My stove is a bit finnicky and had to be heating level "3" rather than just "low" as the instructions say to do. 2 eggs is definitely a single serving size as there was barely enough to spread on toast (do spread it on toast). Double up or more depending on how many people or servings you intend to do for.