Julienne the carrot, and cut the tofu into 8 even portions.
Remove the sinew from the chicken tenders.
Slice each chicken tender diagonally into 3-4 even pieces and lightly sprinkle with salt.
Thinly dredge the chicken tenders in katakuriko.
Blanch the julienned carrot.
Add the mirin and soy sauce to the dashi stock, and then add the tofu, carrot, and chicken tenders and simmer.
Turn the chicken tenders over occasionally to allow them to fully cook and simmer until the broth thickens.
Season with salt, plate, garnish with some mitsuba, and you're done.
Story Behind this Recipe
I thought up a recipe to enjoy the moistness and softness of chicken tenders. Chicken tenders are healthy, so this is also quite popular with women! This only takes about 20 minutes to make, and is very easy. This has a mild flavour, so please try it out at your house.
By lightly coating the chicken tenders in katakuriko, you'll be able to enjoy the softness of the chicken even after cooking them. The chicken tastes best if not overcooked after it has fully cooked through. You can add a finishing touch of sesame seed oil if you like, and it will give the dish a slightly different delicious flavour.