Steps

1. Carefully remove the tough sinew from the chicken breast by firmly holding the starting end of the sinew and sliding the back of a knife along it.
   🕒 00:36
2. Make a cut down the center of the sinew-removed chicken breast, and flatten it by pounding with the flat side of the knife.
   🕒 00:59
3. Cut the flattened chicken breast into bite-sized pieces, about 3 equal portions.
   🕒 01:14
4. Add Cooking Sake (Rice Wine) 2 tsp, Soy Sauce 1 tsp, Sugar 1 tsp, and Salt a pinch to the cut chicken breast, then mix well and let it marinate for about 10 minutes.
   🕒 01:25
5. Trim off the brown, tough base of the enoki mushrooms (1/2 bunch, 100g) and finely chop them into about 1cm pieces.
   🕒 01:39
6. Loosen the clumped pieces of the chopped enoki mushrooms.
   🕒 01:49
7. Double-layer aluminum foil to prevent any leaks and shape it into a box form that fits in your toaster.
   🕒 01:56
8. Coat the marinated chicken breast with Potato Starch 1 tbsp, ensuring it's evenly distributed. [Key Tip!] Coating with potato starch prevents excess moisture from escaping, resulting in a tender and moist texture.
   🕒 02:12
9. Arrange the chicken breast in an even layer inside the aluminum foil container.
   🕒 02:22
10. Top the arranged chicken breast with the loosened enoki mushrooms.
    🕒 02:28
11. Remove the stems from the perilla leaves (2 leaves), tear them by hand, and spread them over the enoki mushrooms.
    🕒 02:36
12. Drizzle Mayonnaise (to taste) over the entire dish.
    🕒 02:46
13. Sprinkle Mixed cheese 30g over the top.
    🕒 02:52
14. Season with coarsely ground black pepper if desired.
    🕒 02:58
15. Place the aluminum foil container in the toaster and bake for about 15 minutes. [Key Tip!] By removing the sinew and flattening the chicken breast, the thickness is reduced, allowing it to cook through evenly in the toaster.
    🕒 03:12
16. If the top starts to look too browned, cover it loosely with aluminum foil halfway through baking.
    🕒 03:27