Steps

1. Slice Chicken Breast (300g) in half lengthwise with a knife.
   🕒 00:48
2. Thinly slice the Chicken Breast into 1-1.5cm thick pieces. Cut into bite-sized pieces if large.
   🕒 00:55
3. Rub the sliced chicken with Cooking Sake (Rice Wine) 1 tbsp, Salt 1/4 tsp, and Sugar 1/2 tsp. Let it sit for about 10 minutes.
   🕒 01:13
4. Trim the ends of Eggplant (150g) and peel off strips of skin in four places with a peeler.
   🕒 01:23
5. Cut the peeled Eggplant into bite-sized irregular pieces.
   🕒 01:31
6. Place the irregular cut Eggplant in a microwave-safe bowl. Add Vegetable Oil 1 tbsp and Sesame Oil 1/2 tbsp.
   🕒 01:37
7. Cover with plastic wrap and shake the bowl to coat the Eggplant evenly with oil.
   🕒 01:44
8. Microwave the oiled Eggplant for 2 minutes and 30 seconds at 600W.
   🕒 01:53
9. In a separate bowl, mix Water 5 tbsp, Shiro Dashi (White Soy Sauce Base) 1 tbsp, Soy Sauce 2 tsp, and Sugar 2 tsp.
   🕒 01:59
10. Add the microwaved Eggplant to the dashi mixture while still warm and let it soak.
    🕒 02:05
11. Add Potato Starch 1 tbsp to the chicken that has been marinating for 10 minutes and mix to coat evenly.
    🕒 02:19
12. Arrange the potato starch-coated Chicken on a microwave-safe plate.
    🕒 02:28
13. Cover with plastic wrap and microwave for 2 minutes at 600W.
    🕒 02:39
14. Remove from microwave, flip the Chicken over, and rearrange any undercooked parts to the center.
    🕒 02:42
15. Cover with plastic wrap and microwave for an additional 1 minute. (Key Tip: Overcooking will make it dry, so adjust cooking time as needed to ensure it's moist and tender.)
    🕒 03:03
16. Pour the dashi liquid that the eggplant was soaking in over the cooked Chicken and mix to coat.
    🕒 03:19
17. Once the chicken and dashi are combined, arrange the eggplant on a serving plate, then top with the chicken.
    🕒 03:29
18. Garnish with myoga (Japanese ginger) or green onions, if desired, and serve.
    🕒 03:38