Japanese Chicken & Okonomiyaki Waffles

Japanese Fried Chicken: 

1. Add ginger and garlic to a large bowl. Add the soy sauce, sake, sesame oil, vinegar, sugar,and 1 g of salt. Stir to combine.
2. Add the chicken and toss to combine. Let sit at room temperature for 30 minutes. 
3. While chicken is marinating, line a baking sheet with parchment paper. Set a wire rack in a second rimmed baking sheet and line rack with a triple layer of paper towels. Place the cornstarch and 1 g of salt in a wide bowl.
4. Heat oil in a deep fryer to 325°F.
5. Strain chicken from marinade (a few bits of remaining garlic and ginger left on chicken is OK). Coat chicken with cornstarch, shake off excess, and place on the parchment-lined baking sheet.
6. Using tongs, add the chicken, a few pieces at a time, to oil in a single layer.
7. Cook, adjusting the deep fryer if necessary, to maintain oil temperature between 300 and 325°F, until chicken is golden brown and crispy, 4 to 5 minutes.
8. Using a spider skimmer, transfer chicken to the paper towel-lined baking sheet with rack. Return oil to 325°F and repeat with remaining chicken.

Okonomiyaki Waffles: 

1. Combine the cabbage, scallion whites and half of the greens, the beni-shoga, katsuobushi, eggs and water in a large bowl. Sprinkle with the flour. Stir with a fork and beat heavily until a thick batter with plenty of bubbles forms. Set aside.
2. Pour in enough batter to just fill a lightly oiled, hot waffle maker. Cook 4-6 minutes, or until golden brown and the egg is fully cooked. Transfer to a plate. 

Plating: 

1. Place a hot okonomiyaki on a plate. Top with about 1 c fried chicken. 
2. On top of the chicken, drizzle in a grid pattern first with the Japanese mayonnaise, then with the Unagi Sushi Sauce. 
3. Garnish with some of the remaining scallion greens, the reserved katsuobushi and aonori.