Japanese chicken and waffles: green onion waffles, crispy boneless chicken thighs and Kewpie yum yum sauce

Mix Kewpie with ketchup, a little rice vinegar, sugar, garlic powder and smoked paprika, then thin with a little water.

Clean the green onions and cut them into small pieces, running the knife through a second time.

Mix just-add-water pancake mix with water, a quick shot of oil and the green onions.

Bone the chicken thighs: cut down either side of the bone, slip the knife tip under one end and cut through at the bottom.

Season both sides with kosher salt, pepper and garlic powder.

Cook skin side down in a warm pan with a splash of oil under weights, about five minutes on the first side and four-ish on the other, until crispy; remove the weights and flip carefully.

Spray a warm waffle maker, add the mix, close and cook until crispy.

Rest the chicken under foil, slice it from the underside to keep the skin intact, and serve on the waffle over a spot of sauce with more green onion.