Steps

1. Peel the new onion, cut it in half, and then slice thinly.
   🕒 00:39
2. Spread the thinly sliced new onion on paper towels to expose it to air. This is the secret! It removes the sharp flavor of the onion, making it more palatable.
   🕒 00:50
3. In a bowl, combine 1 tbsp Mirin (Sweet Rice Wine) and 1 tbsp Sugar.
   🕒 00:57
4. Microwave (600W) for about 30 seconds to evaporate the alcohol and dissolve the sugar. Mix well.
   🕒 01:01
5. Add 1 tbsp Vinegar, 2 tbsp Soy Sauce, 1/2 tsp Dashi Powder, and 1 tsp Grated Ginger to the microwaved seasoning mixture. Stir well.
   🕒 01:08
6. Cut the chicken breast in half lengthwise, then slice thinly into 1cm strips. If the pieces are large, cut them into bite-sized portions.
   🕒 01:22
7. Rub 1 tbsp Cooking Sake (Rice Wine) and 1/4 tsp Salt into the sliced chicken breast.
   🕒 01:49
8. Coat the chicken breast with 2 tbsp Potato Starch, ensuring it's well mixed. This is the secret! The potato starch coating creates a moist, tender, and chewy texture.
   🕒 01:58
9. Add the potato starch-coated chicken breast to boiling water and cook over medium heat for 4 to 5 minutes.
   🕒 02:12
10. When the chicken floats to the surface, it's cooked through. To prevent overcooking, immediately transfer it to an ice bath to cool down.
    🕒 02:34
11. Drain the cooled chicken breast thoroughly in a colander.
    🕒 02:55
12. Add the thinly sliced new onion and the drained chicken breast to the bowl with the sauce mixture. Mix well.
    🕒 02:58
13. Taste and adjust seasoning with salt if needed.
    🕒 03:07
14. If time permits, let it sit for 10 to 20 minutes for the sauce to soak in and enhance the flavor.
    🕒 03:14
15. Transfer to a serving dish, sprinkle with Bonito Flakes (Katsuobushi) (to taste) and Chopped Green Onions (to taste), and it's ready to serve.
    🕒 03:43