Baked chicken tenderloin with mayonnaise crust 鶏の笹身のマヨ焼き

This is another small and quick dish. Whenever I make sake steamed chicken, I use split, bone-in, skin-on, chicken breast. When I remove the meat from the bone, I also separate the tenderloins from the breast meat. So I often make a small dish from the tenderloins.

Japanese appear to like mayonnaise (so much so some call themselves “Mayoler” マヨラー or those who like mayo fanatically). Even if you are not “Mayoler”, many baked Japanese dishes call for mayo. This one is such a dish.

Tenderloin: I opened it along the long edge like a book and flattened and lightly salted both sides.

Mayonnaise sauce: There are many variations but I added a bit of soy sauce and dried “aonori” 青海苔 into store-bought mayonnaise.

I smeared the mayo sauce on one side of the chicken and baked it in a 400F toaster oven for 10-15 minutes or until the surface browned and the meat was done.

I served this with our coleslaw and potato salad. This is a curiously good dish.The mayo forms a crust. It took some time before my wife realized the crust was mayo. She thought it was some kind of melted cheese.