Steps

1. Tear the Maitake Mushrooms (1 pack, approx. 130g) into bite-sized pieces.
   🕒 01:45
2. Remove the skin from the Chicken Breast (1 piece, approx. 380g).
   🕒 02:27
3. Remove the thin membrane from the chicken breast.
   🕒 02:44
4. Cut the chicken breast into bite-sized pieces.
   🕒 02:51
5. Place the cut chicken breast into a large bowl.
   🕒 03:11
6. Add Flour (15g) to the bowl in two batches, shaking to coat the chicken evenly. Coating the chicken prevents it from drying out and creates an instant white sauce when the amazake and soy milk are added, resulting in a natural thickening.
   🕒 03:17
7. Heat Olive Oil (1.5 tbsp) in a frying pan over medium-low heat.
   🕒 04:10
8. Arrange the floured chicken breast in the heated pan without overlapping and sear the surface. It's not necessary to cook it through at this stage.
   🕒 04:26
9. Once the chicken starts to sizzle and the surface firms up, flip it over. When the entire surface turns white, push the chicken to the side of the pan.
   🕒 04:47
10. Add the torn Maitake Mushrooms to the empty space.
    🕒 04:56
11. Sprinkle Salt (a pinch) over the mushrooms.
    🕒 05:01
12. Stir-fry the chicken and mushrooms together until the mushrooms are glossy and fragrant.
    🕒 05:12
13. Add Amazake (100ml) and simmer to reduce, allowing the flour on the chicken to blend with the amazake and thicken the sauce.
    🕒 05:32
14. Add Unsweetened Soy Milk (200ml) and bring to a gentle boil while stirring.
    🕒 06:02
15. Add Consommé Soup Base (1/2 tsp). Using a small amount of consommé enhances the flavor without making it taste one-dimensional.
    🕒 06:14
16. After boiling, simmer for 3-5 minutes to adjust the thickness, evaporating moisture and concentrating the flavors.
    🕒 06:29
17. Once the sauce has thickened, the gratin base is complete. Taste and check if it has a rich creamy sauce consistency.
    🕒 07:13
18. Pour the gratin base into serving dishes.
    🕒 07:17
19. Top the gratin with a generous amount of Cheese.
    🕒 07:29
20. Bake in an oven or toaster at 200°C (approx. 400°F) for about 10 minutes, or until the top is nicely browned.
    🕒 07:33
21. Grind Black Pepper (to taste) over the top just before serving. Grinding black pepper right before serving preserves its aroma and enhances the flavor for exceptional taste.
    🕒 08:43