Steps

1. Thinly slice 200g of chicken breast into 5mm to 1cm thick strips.
   🕒 00:40
2. Marinate the chicken breast with 2 tsp of cooking sake and 1/4 tsp of salt. Let it rest for 10 minutes.
   🕒 00:56
3. Thinly slice 300g of daikon radish into 3-5mm thick strips. (Tip: It's delicious even with the skin on, but you can peel it if you prefer.)
   🕒 01:14
4. In a bowl, mix together 1.5 tbsp of soy sauce, 1.5 tbsp of mirin, 2 tsp of sugar, 2 tsp of sesame oil, and 1 tsp of dashi powder.
   🕒 01:25
5. Coat the chicken breast, which has been resting for 10 minutes, with 1.5 tbsp of potato starch. (Tip: Coating with potato starch makes it moist and tender.)
   🕒 01:48
6. Heat vegetable oil in a frying pan over medium heat. Spread the chicken breast in a single layer and cook for about 2 minutes until cooked through. Remove from the pan.
   🕒 01:59
7. Add the daikon radish to the same frying pan and stir-fry for 3-4 minutes until the moisture has evaporated and the daikon is tender. (Tip: Since it's thinly sliced, it cooks quickly. Ensure the moisture is thoroughly evaporated to prevent the flavor from becoming diluted.)
   🕒 02:39
8. Return the chicken breast to the frying pan and stir-fry with the daikon radish.
   🕒 03:08
9. Pour the combined sauce mixture into the frying pan. Stir-fry over medium-high to high heat, evaporating the moisture until it becomes glossy.
   🕒 03:16
10. Add 1 tbsp of toasted sesame seeds and adjust ichimi togarashi to your preference. Mix well. (Tip: The richness of the sesame oil and the spiciness of the chili powder add a great accent.)
    🕒 03:39
11. Transfer to a serving dish.
    🕒 03:57
12. Sprinkle with chopped green onion and serve. (Tip: Because the moisture has been evaporated, it won't become mushy even when cold, making it ideal for bento boxes and meal prep.)
    🕒 04:06