Steps

1. Grate 150g of Daikon Radish. Do not squeeze out the water.
   🕒 02:53
2. Remove the core from the tomatoes.
   🕒 04:17
3. Bring water to a boil in a pot. Once boiling, add the 2 Tomatoes and blanch for about 10 seconds.
   🕒 04:54
4. Transfer the blanched tomatoes to cold water, peel them, and cut into bite-sized pieces.
   🕒 05:16
5. Remove the skin from 1 Chicken Breast. Cut the meat against the grain into 1-1.5cm thick slices. [This is the key!] Slicing the chicken breast against the grain into 1-1.5cm thick pieces will result in a tender and juicy texture.
   🕒 06:12
6. Cut the removed chicken skin into bite-sized pieces.
   🕒 08:03
7. Lightly season the sliced chicken breast with a pinch of Salt. Then, evenly coat it with Potato Starch (to taste). [This is the key!] Coating with potato starch helps retain the meat's juiciness and creates a springy texture.
   🕒 08:35
8. Bring the water used for blanching the tomatoes back to a boil. Add the potato starch-coated chicken breast and quickly blanch over high heat.
   🕒 09:38
9. Once a film forms around the chicken breast, transfer it to cold water. Let it cool slightly and drain.
   🕒 10:28
10. In a frying pan, combine 300cc of Dashi Broth ([A]), 30cc of Light Soy Sauce ([A]), 30cc of Mirin (Sweet Rice Wine) ([A]), and 1 tsp of Sugar ([A]). Bring to a boil.
    🕒 10:40
11. Once the sauce boils, add the cut tomatoes and simmer briefly.
    🕒 11:17
12. After it comes to a simmer, add the cut chicken skin and cook.
    🕒 12:00
13. Add the drained chicken breast and cook over medium heat for 1-2 minutes. [This is the key!] Overcooking chicken breast can make it dry, so cook for only 1-2 minutes to avoid overcooking.
    🕒 12:17
14. Lightly thicken the sauce with 2 tbsp of Thickened Water.
    🕒 13:01
15. Add the grated daikon radish along with its juice and simmer briefly until warmed through. [This is the key!] Grated daikon can develop an unpleasant smell if overcooked, so add it at the end and heat it just enough.
    🕒 13:16
16. Serve in a dish and sprinkle with finely chopped Scallions (Green Onions) (to taste) and a pinch of Black Pepper.
    🕒 14:16