Steps

1. Cut the chicken breast in half.
   🕒 00:45
2. Thinly slice the chicken breast against the grain. [The Secret Here!] Slicing thinly results in tender chicken.
   🕒 01:11
3. Lightly season the thinly sliced chicken breast with salt (1/3 tsp) and rub gently.
   🕒 01:33
4. Lightly coat the surface of the chicken breast with potato starch (as needed), shaking off any excess. [The Secret Here!] Potato starch helps the sauce cling better.
   🕒 02:15
5. Heat vegetable oil (as needed) in a frying pan, arrange the potato starch-coated chicken breast, and sear one side.
   🕒 02:45
6. Flip and cook until golden brown on both sides. Be careful not to overcook. [The Secret Here!] Don't aim for deep frying, just a quick sear for tenderness.
   🕒 03:35
7. Remove the chicken breast and drain excess oil.
   🕒 03:50
8. In a pot, combine [A] potato starch (1 tsp), [A] mentsuyu (2x concentrate) (60ml), and [A] water (80-100ml). Mix well until the potato starch is dissolved. [The Secret Here!] By mixing everything from the start instead of using a slurry, you can make it easily.
   🕒 04:25
9. Heat the mixed seasonings over medium heat, stirring occasionally, until thickened.
   🕒 04:50
10. Once the desired thickness is reached, remove from heat.
    🕒 05:14
11. Arrange the cooked chicken breast on a plate.
    🕒 05:30
12. Generously pour the prepared sauce over the chicken breast.
    🕒 05:47
13. Top with a generous amount of grated daikon radish (150g) on the chicken breast.
    🕒 06:05
14. Garnish with chopped green onions (for 2-3 stalks) and grated ginger (1 clove portion).
    🕒 06:28
15. Scatter bonito flakes (katsuobushi) (as needed) around the edges to complete the dish.
    🕒 06:48