Steps

1. Remove the skin from 350g chicken breast. Butterfly it, cut into about 1cm cubes, and then mince with a knife.
   🕒 00:45
2. In a bowl, combine the minced 350g chicken breast, 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Mayonnaise, 1 tsp Grated Garlic, and 1/4 tsp Salt. Mix well and let it rest for 10 minutes.
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3. Trim the stems from 100g shimeji mushrooms and separate them.
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4. Thinly slice 50g green onions diagonally.
   🕒 01:44
5. Trim the stems from 10 sheets of perilla leaves, finely chop them, and add to the chicken bowl.
   🕒 01:59
6. Add 2 tbsp Potato Starch to the chicken bowl and knead until sticky.
   🕒 02:09
7. Shape the chicken mixture into meatballs with your hands and place them on a tray. Dust the tray with potato starch.
   🕒 02:16
8. Coat the meatballs with potato starch and shape them into rounds.
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9. Heat Vegetable Oil in a frying pan.
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10. Arrange the meatballs in the frying pan and roll them with chopsticks for 3-4 minutes until browned on all sides. [The Secret!] Coating them with potato starch before frying ensures they are moist and tender, and also helps thicken the sauce.
    🕒 03:08
11. Once the meatballs are browned, add the separated shimeji mushrooms and diagonally sliced green onions. Stir-fry briefly.
    🕒 03:37
12. Add 200ml Milk, 1/2 tsp Dashi Powder, 2 tbsp Cooking Sake (Rice Wine), and 2 tsp Miso. Stir and bring to a boil.
    🕒 03:46
13. Once boiling, reduce heat to medium-low and simmer for about 3 minutes until the shimeji mushrooms and green onions are cooked through.
    🕒 04:01
14. The dish is complete when the cream sauce has a slight thickness.
    🕒 04:14