Originally, this chicken was pan-fried with olive oil. Then I thought, since the mayonnaise was mixed in at the end, why not try adding it from the beginning. So I tried and it was a success.If the chicken gets scorched at Step 5, remove the burnt part with paper towels so it looks better. Recipe by SKYDRIVE

I used miso instead of the usual soy sauce and it turned out delicious.The usual teriyaki (without mayonnaise) burns easily but this one doesn't since you use mayonnaise. If you prepare the night before, all you need to do is to fry in the morning. It's great for bentos. Add sugar to taste. Recipe by Pukuttopukumaru

"Let's have yakitori!" I said as I looked at my fridge. I didn't have any chicken thighs.Breast meat isn't that juicy, so use mayonnaise to make it juicy!Adjust the amounts of miso and mayo as you prefer. Please adjust the heat on your grill when you cook them. Cook them thoroughly in Step 4 and make sure they brown in Step 5, and then just leave them to cook.I burn these a lot, so be careful when you cook them. Recipe by hiromi_ja

I wanted to cook some juicy and crispy teriyaki chicken.It tastes the best if you fry the chicken until just a little bit crisply burned.Rubbing in the mayonnaise makes the meat juicy, while rubbing in the katakuriko makes the skin crispy and delicious. Recipe by *koro mama *

I usually stock up on chikuwa because I love fish cakes so much. One day, I realized that the expiration dates were getting close. I wanted to use them up since I already had another bag in the freezer. This recipe is a new variation of the "Pork Stir Fry with Yuzu Pepper and Mayo" that I posted in the past.The chikuwa I used were thin. You could also use king oyster mushrooms instead of shimeji. Make sure the heat is high throughout the process. I recommend adding freshly ground black pepper to finish. You could use sansho peppers instead, or add bonito flakes as an accent. For 2 servings. Recipe by Sabumochi

My husband loves the combination of mayonnaise and yuzu pepper paste. I mixed them with cucumber and chikuwa to make an easy side dish.None in particular. Adjust the amount of mayonnaise and yuzu pepper paste to taste. For 2 to 3 servings. Recipe by happy sky

This dish originally came from a tasting sample at a store Since stir-fried mushrooms in mayonnaise and soy sauce were delicious, I added chicken and seasoned them with the same sauce . It became a great side dish for dinner.The seasoning is on the mild side, so please add wasabi and mayonnaise to your liking. I uploaded a shio-koji version as well. Recipe by Yukiho

I had leftover bits of meat in the freezer, and I was bored hot pot. So I used the meat to make this simple snack.Be careful not to burn or over-cook. Stop the heat soon after adding the soy sauce.If you cook covered, it becomes soft and tender.When using in a bento lunch box, season well with salt and pepper. Recipe by Iku..

I wanted to make a tasty dish with cheap chicken breast.I also posted a deep fried version. Please check that one, too. Recipe by Rachis

A hamburger restaurant that has now closed used to serve miso and sesame hamburgers. I wanted to eat it one more time, so I tried making this. The sauce is a bit different from what was used in the restaurant, but it goes perfectly with chicken!I also recommend using this sauce with hamburger patties. It's tasty with lots of sesame added. Recipe by Mabutan

I wanted to make a chili mayonnaise stir-fry using breast meat. I got hints from other user's recipes to create this.■ Mayonnaise: Half a teaspoon will bring out the flavor of the sweet chili sauce. Using the full teaspoon is a lot of mayo, which will give it a smoother taste.■ Honey helps soften the meat, but it'll be fine without it. However, it's prone to burning, so be careful. Recipe by MilkLove

I tried making a zucchini dish that goes well with rice.For the seasoning, just mayonnaise is fine, but adding miso makes the dish a perfect accompaniment to rice.● Cook over high heat.● The salt content of the miso will vary, so taste it as you go and adjust the seasonings as necessary. Recipe by Raby