Steps

1. Slice one chicken breast (300g) in half lengthwise, then cut into 1-1.5cm thick slices. If large, cut into bite-sized pieces.
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2. Place the sliced chicken in a bowl, rub with 1 tbsp Cooking Sake (Rice Wine) and 1/4 tsp Salt, and let it sit for 10 minutes.
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3. Trim the root ends of one bag (200g) of Enoki Mushrooms and cut them into pieces about 1cm wide.
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4. Loosen the clustered stem ends of the cut enoki mushrooms.
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5. Add 2 tbsp Potato Starch to the chicken that has been resting for 10 minutes and coat evenly.
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6. Heat Vegetable Oil in a frying pan.
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7. Place the potato starch-coated chicken pieces in the heated frying pan.
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8. Once the edges of the chicken turn slightly golden and the bottom starts to set, flip them over.
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9. Place the cut enoki mushrooms on top of the flipped chicken.
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10. Cover with a lid and steam-fry over low to medium heat for 2 minutes.
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11. After steaming for 2 minutes, stir-fry everything together briefly.
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12. Once the enoki and chicken are stir-fried, add 2 tbsp Mirin (Sweet Rice Wine), 1 tbsp Soy Sauce, 1 tsp Sugar, 1 tsp Grated Garlic, and 1 tsp Grated Ginger.
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13. Stir everything together and cook until the enoki mushrooms are tender and wilted.
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14. Once the enoki mushrooms are cooked through, turn off the heat.
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15. Add 1 tsp Sesame Oil and season with Salt to taste. (Key Tip!) Adjusting the flavor with sesame oil and salt enhances the aroma and tightens the taste.
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16. Transfer to a serving plate.
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17. Sprinkle with Ichimi Togarashi (Chili Powder) and chopped green onions as desired.
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