Steps

1. Leave the skin on the chicken breast, cut it in half lengthwise, and thinly slice it about 1cm thick. If the pieces are large, cut them into bite-sized pieces.
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2. Season the sliced chicken with 1 tbsp Cooking Sake (Rice Wine) and 1/4 tsp Salt, and let it sit for 10 minutes. (Key Tip!) Coating with potato starch will help retain moisture, resulting in a tender and moist texture.
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3. Tear the maitake mushrooms by hand into bite-sized florets.
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4. In a large bowl, combine 2 tbsp Mayonnaise and 1 tbsp Miso and mix well until dissolved.
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5. Add 2 tsp Soy Sauce, 2 tsp Sugar, 1 tsp Grated Garlic, and 1 tbsp Toasted Sesame Seeds, then mix thoroughly to create the sauce.
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6. Coat the chicken, which has been resting for 10 minutes, evenly with 2 tbsp Potato Starch.
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7. Heat Vegetable Oil in a frying pan over medium heat.
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8. Place the potato starch-coated chicken in the heated frying pan and cook over medium heat. Once the edges of the chicken change color and the bottom firms up, flip it over.
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9. After flipping the chicken, place the maitake mushrooms on top and reduce the heat to low-medium.
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10. Cover with a lid and steam for 2 minutes. (Key Tip!) Steaming the chicken breast and maitake mushrooms together allows the mushrooms to absorb the flavors and become delicious.
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11. After steaming for 2 minutes, transfer the chicken to a bowl to prevent it from becoming tough, and lightly toss it with the sauce made in step 5.
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12. Sauté the maitake mushrooms remaining in the frying pan for 1 to 2 minutes until cooked through. Since they have been steamed, they will cook quickly.
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13. Once the mushrooms have softened, add them to the bowl with the chicken and sauce, and mix to coat everything evenly. (Key Tip!) Mixing the sauce in a bowl after cooking prevents the mayonnaise from overheating and the sauce from becoming too loose.
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14. Once everything is coated with the sauce, transfer to a plate and garnish with chopped green onions.
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