Steps

1. Slice 300g of chicken breast in half lengthwise.
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2. Slice the chicken breast thinly into about 1cm thick pieces. Adjust the size if pieces are too large.
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3. Season the sliced chicken breast with 1 tbsp of cooking sake and 1/4 tsp of salt, then mix well and set aside.
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4. Trim the core from 200g of napa cabbage and cut into easy-to-eat pieces about 5cm long.
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5. Slice 1/2 leek diagonally into large pieces.
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6. Trim the woody ends from 1/2 bunch of shimeji mushrooms and separate into bite-sized portions.
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7. Lightly mix the prepared napa cabbage, leeks, and shimeji mushrooms in a donabe (earthenware pot).
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8. Add 2 tbsp of cooking sake, 1.5 tbsp of chicken bouillon powder, 1 tbsp of shiro dashi, 1 tsp of grated garlic, 1 tsp of grated ginger, 500ml of water, and a pinch of salt to the pot.
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9. Cover and bring to a boil over medium-high to high heat.
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10. Once boiling, reduce heat to medium and stir everything well. Cover again and simmer the vegetables. (Key Tip!) If steam is escaping too strongly from the lid, reduce the heat to medium-low.
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11. Add 2 tbsp of potato starch to the marinated chicken breast and coat evenly.
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12. Once the vegetables have simmered for about 3 minutes and are tender, add the potato starch-coated chicken breast to the pot.
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13. Gently press the chicken pieces into the pot to prevent them from falling apart, then cover and simmer for an additional 2.5 to 3 minutes. (Key Tip!) Be careful with the heat when simmering chicken; if the heat is too low, it can become tough.
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14. Once the chicken is cooked through, taste the broth and adjust seasoning with a pinch of salt if needed.
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15. Mix the chicken and vegetables thoroughly.
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16. Finally, drizzle with 2 tsp of sesame oil.
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