Slice the chicken breast thinly on the diagonal, then slice it even more thinly. Grate the garlic.
Put the chicken from Step 1, salt, pepper, sake, katakuriko, and garlic into a bowl. Rub the mixture well. Set it aside for 10 minutes.
Heat the vegetable oil in a frying pan. When the oil is hot, add the chicken breast from Step 2 and cook over high heat.
When the surface of the chicken whitens and becomes slightly browned, pour in 100 ml of water (unlisted). Cover the pan to steam-fry.
When the water has evaporated completely, add the ● ingredients. Shred the shiso leaves with your hands as you add them into the pan. Toss everything together lightly to finish.
Taste, and season with salt if necessary.
In the photo above, I topped it with some julienned veggies (daikon radish, carrot, and shiso leaves).
Story Behind this Recipe
I bought heaps of shiso leaves. That's why I came up with this recipe - to toss some meat with the shiso leaves to make a lightly flavored dish.
-Take care not to move the chicken breast around when cooking. Rather, concentrate on browning both sides. At first, the meat will stick to each other, but they will come apart naturally after they're somewhat cooked. -Use your favorite veggies to spread it out underneath as a topping when serving this dish.