Steps

1. Cut Chicken Breast 1 pc (250g) in half lengthwise and slice thinly to about 1cm thickness. If large, cut into bite-sized pieces.
   🕒 01:00
2. Rub the sliced chicken breast with Cooking Sake (Rice Wine) 1 tbsp and Salt 1/4 tsp, then let it rest for 10 minutes.
   🕒 01:13
3. Divide Broccoli 1/2 head (100g) into florets. Making cuts in the stem will help separate them cleanly.
   🕒 01:26
4. In a heatproof container, combine Mirin (Sweet Rice Wine) 1 tbsp and Sugar 1/2 tbsp. Microwave on high (600W) for 30 seconds to evaporate the alcohol and dissolve the sugar.
   🕒 02:21
5. Add Miso 1 tbsp, Vinegar 1/2 tbsp, and Ground Sesame Seeds 1 tbsp to the warmed mixture. Stir to create the sesame miso sauce.
   🕒 02:32
6. Coat the chicken, which has been resting for 10 minutes, with Potato Starch 2 tbsp.
   🕒 02:53
7. Spread out parchment paper. Place half of the potato starch-coated chicken and broccoli onto the paper, distributing them evenly, and wrap them into a candy-like shape. Wrap the remaining ingredients in the same way.
   🕒 03:01
8. Place the wrapped chicken and broccoli into a frying pan. Pour in enough water to reach the bottom of the parchment paper.
   🕒 03:30
9. Cover with a lid, bring to a boil over high heat. Once boiling, reduce to medium-low heat and steam for 8 minutes. Check if the chicken is cooked through, and if necessary, continue heating.
   🕒 03:39
10. Carefully, to avoid burns, transfer the parchment paper directly to a plate.
    🕒 04:13
11. Open the parchment paper and drizzle the prepared sesame miso sauce over the contents. [The Secret!] Rubbing the chicken breast with seasonings and coating it with potato starch ensures it turns out tender and moist. Wrapping the ingredients in parchment paper and steaming them by adding water results in a moist and tender dish. This method also keeps your plates nearly clean, making cleanup a breeze.
    🕒 04:24