Steps

1. Cut 1 Chicken Breast (approx. 350g) in half lengthwise along the grain, then slice thinly about 5mm to 1cm thick.
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2. Add 1 tbsp Cooking Sake (Rice Wine) and 1/4 tsp Salt to the sliced chicken. Massage well and let it sit for 10 minutes.
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3. Trim about 5mm off the ends of 2 Myoga Ginger, then cut them in half lengthwise and julienne. Soak the julienned myoga in water with a splash of vinegar for 10 minutes, then drain well.
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4. Remove the stems from 10 Shiso Leaves (Perilla). Stack them, roll them up tightly, and julienne.
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5. Finely chop 2 Scallions.
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6. Coat the surface of the seasoned chicken with Potato Starch.
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7. Add the chicken to boiling water and cook over medium-low heat.
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8. Avoid stirring too much. Once it starts to firm up slightly, gently stir and cook for about 4 minutes until cooked through. *The trick here!* The potato starch coating keeps the chicken moist and tender, giving it a luscious texture.
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9. Transfer the cooked chicken to an ice bath. Once cooled, drain well in a colander.
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10. Arrange the chilled chicken on a plate and keep it refrigerated.
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11. In a bowl, combine 1 tbsp Mirin (Sweet Rice Wine) and 2 tsp Sugar. Microwave for 30 to 40 seconds at 600W.
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12. Once the alcohol has evaporated and the sugar has dissolved, add 2 tbsp Soy Sauce, 1 tbsp Vinegar, 1 tbsp Sesame Oil, and 1 tbsp Toasted Sesame Seeds and mix well.
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13. Add the drained julienned Myoga Ginger, julienned Shiso Leaves, and chopped Scallions to the dressing and mix thoroughly.
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14. Generously spoon the herb dressing over the chilled chicken.
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15. Sprinkle with Shichimi Togarashi (Japanese Seven Spice) if desired.
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