Thinly slice the cabbage.

Cut open the mentaiko and extract the contents.

Mix half of the mentaiko with mayonnaise and milk to create the mentaiko sauce.

Combine ground chicken, remaining mentaiko, cabbage, sake, salt, pepper, and potato starch in a plastic bag. Knead until sticky and well mixed.

Heat salad oil in a tamagoyaki pan and spread it thinly with a paper towel. Add the chicken mixture, flatten it, and cook over medium heat for 3–4 minutes until browned. Flip using a plate and return to the pan. Cover with aluminum foil and cook over low heat for 5–6 minutes until fully cooked.