Heat water and kombu in a pot until just before boiling, then turn off the heat and let sit for 15 minutes.

Trim green beans and cut into thirds diagonally. Separate shimeji mushrooms by hand.

Mince onion and boiled egg. Tear lettuce into bite-sized pieces.

Mix all tartar sauce ingredients in a bowl.

Remove kombu from the pot. Slice kombu thinly. Cut tomato into bite-sized pieces.

Mix all tomato salad ingredients in a bowl.

Slice potato thinly and soak in water. Chop green onion and ginger.

Add potato and ginger to the kombu broth and simmer for 2 minutes. Skim off any foam.

Cut chicken into bite-sized pieces and season with salt and pepper.

Coat chicken in flour and dip into beaten egg.

Heat butter in a pan and sauté green beans and mushrooms. Season with salt and pepper.

Heat oil in a pan and fry chicken until golden brown on both sides.

Mix teriyaki sauce ingredients in a microwave-safe container and heat for 1 minute at 600W.

Add teriyaki sauce to the pan with chicken and simmer until thickened.