Steps

1. Julienne 10g ginger.
   🕒 04:33
2. Cut 300g chicken thigh in half, then slice thinly against the grain.
   🕒 05:02
3. Tear 250g konjac with a spoon into pieces similar in size to the chicken. [Tip!] Tearing with a spoon creates an uneven surface, allowing the flavors to penetrate more easily.
   🕒 05:33
4. Add the chicken, konjac, and ginger to a frying pan.
   🕒 05:54
5. Add 2½ tbsp soy sauce, 3 tbsp sake, 2 tbsp vinegar, 6 shakes Aji-no-moto (MSG), and 1g bonito flakes, then bring to a boil.
   🕒 06:24
6. Once it boils, cover with a lid and simmer over medium heat for 15 minutes. Reduce until most of the liquid is gone.
   🕒 07:10
7. If there's still liquid remaining, remove the lid and continue to reduce. [Tip!] Since no sugar is used and it's finished refreshingly with sake and vinegar, the reduction level is key to the flavor.
   🕒 08:09
8. Plate and serve.
   🕒 08:46