Steps

1. Remove the skin from the chicken breast.
   [04:20] Cut the chicken breast in half, then slice thinly against the grain. Pro-tip! Slicing thinly against the grain ensures even cooking and a tender finish.
   🕒 03:28
2. Place the sliced chicken breast in a bowl.
   [06:16] Add liquid shio koji 2 tbsp, sugar 1/2 tsp, lemon juice 1 tsp, black pepper to taste, garlic powder 6 shakes, and sesame oil 1 tsp, then mix well by hand.
   [08:21] Marinate for about 15 minutes.
   🕒 06:02
3. Julienne 1 zucchini using a julienne slicer.
   🕒 10:38
4. Place the julienned zucchini in a bowl, add salt 1/4 tsp, grain mustard 1 tsp, vinegar 1/2 tbsp, olive oil 1 tbsp, black pepper to taste, and MSG(Ajinomoto) (MSG) 3 shakes, then mix well.
   🕒 11:08
5. Heat a frying pan over medium-high heat.
   [16:30] Add oil to taste.
   🕒 16:19
6. Arrange the marinated chicken breast slices one by one in the frying pan and cook until one side is browned.
   [18:05] Once browned, flip and cook the other side until similarly browned. Pro-tip! Overcooking will make it tough, so remove from the pan once both sides are lightly colored.
   🕒 16:35
7. Once both sides are cooked, transfer the chicken breast to a plate.
   [20:16] Drizzle lemon juice 1 tsp over the cooked chicken, sprinkle with black pepper to taste, and it's done. Serve with the zucchini rapé.
   🕒 19:05