Steps

1. Peel and slice 100g of carrot into 2cm thick half-moons.
   🕒 00:35
2. Place the carrot in a microwave-safe container, cover with plastic wrap, and microwave on 600W for 2.5 minutes.
   🕒 00:41
3. Remove the skin from 350g of chicken breast and cut into 2cm cubes.
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4. Place the cubed chicken breast and finely chopped chicken skin (optional, omit if you dislike it) into a food processor.
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5. Add 1 egg, 3 tbsp Potato Starch, 2 tsp Sugar, 2 tsp Dashi Granules, 1 tsp Soy Sauce, a pinch of Salt and Pepper, and 150g drained Tofu to the food processor.
   🕒 01:14
6. Process until the mixture becomes a smooth paste and develops a sticky texture.
   🕒 01:31
7. Line an 18x8x6cm loaf pan with parchment paper.
   🕒 01:45
8. Spread half of the plain meat mixture into the pan. (This is the key! Using slightly more plain mixture than half ensures a good balance with the carrot mixture that will be added later).
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9. Add the cooked carrot and 1 tbsp Potato Starch to the remaining meat mixture and process.
   🕒 02:08
10. Blend until the carrot is pureed and the mixture is evenly colored.
    🕒 02:27
11. Spread the carrot-infused meat mixture into the pan.
    🕒 02:33
12. Cover the bottom of the pan with aluminum foil.
    🕒 02:50
13. Place the pan in a deep frying pan or pot. Add hot water until it reaches 1/3 of the way up the side of the pan.
    🕒 03:00
14. Cover with a lid and steam over low to medium-low heat for 30 minutes. (This is the key! Add more water if it reduces during cooking).
    🕒 03:13
15. After steaming for 30 minutes, remove the pan and let it cool to room temperature.
    🕒 03:33
16. Once cooled, remove the terrine from the pan.
    🕒 03:48
17. Slice into bite-sized pieces and arrange on a plate. (This is the key! It can be stored in the refrigerator for 5 days to 1 week. It's also great for New Year's Osechi, Toshikoshi Soba, or Ozoni soup).
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18. Serve with soy sauce and wasabi, or enjoy with ketchup and mayonnaise to your preference.
    🕒 06:46