Steps

1. Trim off the pointed tip of the stem of 2 packs (140g) okra, peel the opposite end as if sharpening a pencil, and discard any tough parts.
   🕒 03:41
2. Cut off the stem of 3 stalks (300g) eggplant, peel any tough parts of the skin, and cut into slightly larger irregular pieces.
   🕒 06:30
3. Place the irregularly cut eggplant in a heatproof bowl (or skillet), cover with a lid (or plastic wrap), and heat in a 600W microwave for 5 minutes. 【Tip!】 Microwaving reduces oil consumption, resulting in a healthier dish.
   🕒 07:55
4. Make a cut in the center of 1 fillet (350g) chicken breast, open it up to an even thickness, then slice thinly.
   🕒 08:53
5. Season the sliced chicken breast with salt and pepper to taste, then rub in 1 tbsp sake.
   🕒 09:53
6. Coat the entire chicken breast with 3 tbsp potato starch. 【Tip!】 The potato starch coating tenderizes the chicken breast and helps it absorb the marinade.
   🕒 10:16
7. Take the eggplant out of the microwave, place it back in the microwave, and heat for an additional 1 minute.
   🕒 11:39
8. Heat 2 1/2 tbsp oil (for chicken breast) in a frying pan over medium heat.
   🕒 11:48
9. Spread the potato starch-coated chicken breast in the frying pan and shallow-fry, drizzling oil over the entire surface. Cook until golden brown on the surface. 【Tip!】 Overcooking will make it tough, so once the surface is browned, turn off the heat and let the residual heat cook it through.
   🕒 13:05
10. Remove the browned chicken breast from the frying pan and transfer it to a tray or similar.
    🕒 15:33
11. Wipe off any remaining oil from the frying pan used for the chicken, add new 1-2 tsp oil (for stir-frying vegetables), and heat over medium heat.
    🕒 16:11
12. Add the okra to the heated frying pan and stir-fry until browned all over. 【Tip!】 Frying okra instead of boiling it retains a firm texture and also burns off the fine hairs.
    🕒 16:20
13. Add the microwaved eggplant to the browned okra and stir-fry quickly. It's good when fragrant and slightly charred.
    🕒 17:46
14. Arrange the stir-fried okra and eggplant on the tray with the chicken breast.
    🕒 19:05
15. In a bowl, combine 100cc Kore! Uma!! Tsuyu, 200cc cold water, 2 pinches salt (1/3 tsp), and 2 tsp lemon juice. Mix well to create the marinade.
    🕒 19:45
16. Pour the prepared marinade over all the ingredients arranged on the tray.
    🕒 20:03
17. Chill the tray with the ingredients and marinade in the refrigerator for 2-3 hours to allow the flavors to meld (if in a hurry, use the freezer for 30 minutes).
    🕒 03:22