Steps

1. Thinly slice the core of 1 napa cabbage leaf against the grain. Roughly chop the leaves.
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2. Diagonally slice 1/3 carrot, then stack the slices and cut into thin strips.
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3. Cut 2-3 chives into approximately 5cm lengths.
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4. Diagonally slice 1/2 chicken breast.
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5. Cover the sliced chicken breast with plastic wrap and pound thinly with a rolling pin or similar. This is the key! Pounding makes the chicken breast incredibly tender. After pounding, remove the plastic wrap and sprinkle with a pinch of salt.
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6. Heat 1 tbsp of sesame oil in a frying pan and stir-fry the napa cabbage core and carrots until fragrant. Sauté until slightly softened.
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7. Add 2 cups of dashi broth, 1 tbsp of cooking sake (rice wine), and 1 tbsp of granulated sugar to the sautéed vegetables and mix. This is the key! Adding sugar first helps the chicken remain moist and allows other seasonings to penetrate better.
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8. Before it boils, coat the pounded and salted chicken breast with 3-4 tsp of potato starch. Spread the potato starch-coated chicken breast and add it to the pot. This is the key! Coating with potato starch adds thickness and creates a silky texture.
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9. Briefly cook the chicken breast, then add 3 tbsp of soy sauce.
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10. Add the chopped napa cabbage leaves and chives and simmer briefly.
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11. Stir in 1 grated clove of ginger at the end and simmer briefly.
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12. Turn off the heat and serve. Sprinkle generously with 1/2 tbsp of toasted white sesame seeds, if desired.
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