Steps

1. Slice the 300g chicken breast in half horizontally and cut into 1cm to 1.5cm thick slices.
   🕒 00:49
2. Rub the sliced chicken with 1/4 tsp salt and 1 tbsp Cooking Sake (Rice Wine) and let it sit for 10 minutes.
   🕒 01:07
3. Peel the 60g onion and slice thinly to about 3mm width.
   🕒 01:19
4. Trim the tough base from the 100g shimeji mushrooms and separate them into bite-sized pieces.
   🕒 01:26
5. In a bowl, combine 100ml milk, 2/3 tsp granulated consomme, and 3 tbsp tomato ketchup, and mix well.
   🕒 01:35
6. Add 2 tbsp potato starch to the chicken that has been resting for 10 minutes, and coat evenly. (Key Tip!) Coating with potato starch makes the chicken breast moist and tender.
   🕒 01:51
7. Heat vegetable oil in a frying pan and arrange the potato starch-coated chicken pieces.
   🕒 01:58
8. Once the surface is browned and the edges are lightly colored, flip the chicken.
   🕒 02:21
9. Reduce heat to medium-low, cover, and steam for 2 minutes.
   🕒 02:30
10. Once cooked, remove the chicken from the pan and set aside on a plate.
    🕒 02:45
11. Add the onion and shimeji mushrooms to the same frying pan and stir-fry over medium heat.
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12. Once the onion and mushrooms have softened, return the chicken to the pan and mix gently.
    🕒 03:08
13. Pour in the prepared sauce and increase heat to medium-high, stirring to coat.
    🕒 03:14
14. When the sauce has slightly reduced and is well coated on the chicken, turn off the heat.
    🕒 03:32
15. Transfer to a serving plate and sprinkle with dried parsley.
    🕒 03:45