Steps

1. Remove the skin from 150g of chicken breast and finely chop the skin.
   🕒 00:44
2. Slice the chicken breast in half lengthwise, then thinly slice into about 1cm thick pieces.
   🕒 01:02
3. Rub the chicken with 1/2 tbsp Cooking Sake (Rice Wine) and a pinch of salt, then let it rest for 10 minutes.
   🕒 01:18
4. Trim the stems from 1/2 bunch of shimeji mushrooms and break them apart into bite-sized pieces.
   🕒 01:29
5. Peel and cut 1/4 onion into wedges of about 1cm thick.
   🕒 01:35
6. Drain the water from 1 block (300g) of silken tofu and place it in a bowl.
   🕒 01:42
7. Add 200ml of water to the tofu and blend until smooth using an immersion blender or food processor. This is the key to the creamy texture! If you don't have a blender, you can pass it through a sieve. Aim for a completely smooth liquid.
   🕒 01:53
8. Coat the marinated chicken with 1 tsp Potato Starch.
   🕒 02:33
9. Heat vegetable oil in a frying pan and arrange the coated chicken. Once the bottom is set and the edges change color, flip the chicken.
   🕒 02:38
10. After flipping the chicken, cover and steam for 1 minute 30 seconds.
    🕒 03:06
11. Once the chicken surface is firm, remove it from the pan.
    🕒 03:19
12. Add the chopped chicken skin to the same frying pan and sauté until oil is rendered.
    🕒 03:28
13. Once the chicken skin has released oil, add the sliced onion and shimeji mushrooms and sauté.
    🕒 03:37
14. If you prefer not to have chicken skin, you can remove it after the vegetables have softened.
    🕒 03:48
15. Add the prepared tofu paste to the sautéed vegetables and bring to a simmer over medium-high heat. Be careful not to boil vigorously, as it may separate. Reduce heat just before it boils.
    🕒 04:00
16. Lower the heat to medium-low, add the cooked chicken and 2 tbsp Shiro Dashi (White Soy Sauce Base), and mix well.
    🕒 04:15
17. Simmer for about 2 minutes, being careful not to boil.
    🕒 04:28
18. Once the chicken is heated through, gradually add a slurry made from 1 tsp Potato Starch dissolved in 2 tsp water to thicken the stew. Since the tofu already adds thickness, only a small amount of potato starch slurry is needed.
    🕒 04:35
19. Once the stew has thickened to your liking, season with salt and pepper to taste and serve.
    🕒 04:52
20. Sprinkle dried parsley in the center of the stew for garnish.
    🕒 05:04