Miyazaki chicken namban

Finely chop the hard-boiled eggs, onion, pickled cucumber, and fresh parsley.

In a medium bowl, combine the chopped hard-boiled eggs, onion, pickled cucumber, fresh parsley, Japanese mayonnaise, 1 gram of salt, and 0.5 grams of black pepper. Mix well and refrigerate to chill while preparing the chicken.

In a small saucepan, combine 40 grams of koikuchi soy sauce, mirin, rice vinegar, granulated sugar, and dashi stock. Heat gently over low heat, stirring until the granulated sugar is fully dissolved. Remove from heat and keep warm.