焼き物（鶏むね肉の大葉焼き）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Remove the skin and fat from the chicken breast, cut off the fibers, and cut into 2 cm wide strips.
Sprinkle sugar (for chicken breast), rub it all over and put it in a bowl.
Add (A) and mix well.
Cover tightly with plastic wrap and refrigerate for 15 minutes.

Add water (not listed) to a pot and bring to a boil.
Add salt (for boiled eggs) and eggs, and boil for 7 minutes and 30 seconds while stirring lightly for the first few minutes.

Cut off the stalks of the perilla and cut into strips.
Peel the ginger skin and chop it finely.
Cut the garlic cloves in half, remove the sprouts and mince.
Cut off the root of the spring onion and cut into small pieces.
Peel the skin of the radish and grate it.

Place mirin in a heat-resistant bowl and heat in a 600W microwave for 20 seconds.
Add vinegar and heat in a 600W microwave for 15 seconds.
Add sugar (for the sauce), oyster sauce, and soy sauce in that order, and mix each time.
Add 3 ingredients other than perilla and mix.

Take out 2 and put it in ice water (not listed) to cool for about 10 minutes.
Add half the perilla to 1, mix, and lightly sprinkle with potato starch.

Spread salad oil in a frying pan and heat for about 30 seconds.
Arrange the meat from Step 5, cover with a lid, and cook over low heat for 3-4 minutes.
When it is browned, turn it over, add a small amount of salad oil, cover with a lid and bake for 2 to 3 minutes.
Grill for 1-2 minutes while rolling, then add the remaining perilla and mix.
Serve on a plate, add a boiled egg, and put the 4 sauce in a bowl to complete.