Steps

1. Finely chop 1/2 green onion stalk.
   🕒 01:42
2. In a bowl, combine the chopped green onion and 100g of drained grated daikon radish.
   🕒 02:03
3. Add 2 tbsp sesame oil, 1 tbsp mirin (sweet rice wine), 1 tbsp toasted white sesame seeds, 1 tsp konbu tea, and a pinch of salt (Seasonings [A]). Mix well until the konbu tea dissolves. [This is the key!] Adjust saltiness based on the konbu tea's flavor and your taste. This scallion sauce can be used for various dishes like grilled meats, fish, fried foods, and sashimi, and can be stored in the refrigerator for 3-4 days.
   🕒 02:13
4. Remove the skin from 1 piece of chicken breast (approx. 300g).
   🕒 03:11
5. Thinly slice the skinless chicken breast into pieces about 3mm thick, imagining thinly sliced beef tongue.
   🕒 03:56
6. Add 1 tbsp cooking sake (rice wine), 2 tsp vegetable oil, 1 tsp grated garlic, and 1 tsp salt (Seasonings [B]) to the thinly sliced chicken breast and mix well. [This is the key!] Adding oil to lean chicken breast ensures a moist texture. You can increase the grated garlic to your preference.
   🕒 04:30
7. Heat a frying pan thoroughly. Since the meat is already coated with oil, there's no need to add oil to the pan.
   🕒 05:09
8. Arrange the chicken breast in the heated frying pan and quickly sear both sides until browned. Do not overcrowd the pan and be careful not to overcook. [This is the key!] Overcooking is the cause of dry chicken breast. Thinly slicing and searing over high heat for a short time cooks it through without losing moisture, preventing dryness. If you notice burning, wipe the pan as needed.
   🕒 05:58
9. Arrange the cooked chicken breast on a plate.
   🕒 07:45
10. Generously drizzle the prepared scallion sauce over the chicken and sprinkle with a pinch of black pepper.
    🕒 07:49
11. Serve with 1/2 lemon on the side. Enjoy!
    🕒 08:18