Finely chop the garlic. Thinly slice the onion. Cut the chicken diagonally into large pieces. Trim off the hard stem end of the shimeji mushrooms and break them apart with your hands.
Put the chicken, sake, salt and pepper in a plastic bag, and massage the marinade into the chicken. (This is a tip to make the chicken tender!!) Rest in the refrigerator for at least 10 minutes.
Add the cake flour into the bag to coat the chicken.
Heat vegetable oil (not listed on the ingredient list) and the garlic in a frying pan until aromatic. Put the chicken from Step 2 in the pan to stir fry.
When both sides are cooked until golden brown, add the onion and shimeji mushrooms. Stir fry briefly. Add the canned whole tomatoes and mash them while stir frying.
Add the ingredients marked ◯ in the pan. Stir fry until the ingredients are mixed well. Add the heavy cream and simmer.
Simmer for 3-5 minutes and serve in a bowl. Garnish with parsley or grated cheese if you like.
Story Behind this Recipe
I wanted to use up the extra heavy cream and canned whole tomatoes.
Step 2 is a tip to make the chicken tender, but it will be delicious anyway even if you don't let it rest for a long time. Chicken thigh is good for this recipe too. If you put milk instead of the heavy cream, the dish will be runnier and lighter.