Mix the chicken with sake, sugar, salt and mayonnaise and coat with katakuriko. You will have a surprisingly tender chicken, and the green shisho leaves will heighten the flavor.
I wanted to make the chicken more tender than my previous recipe, so I added mayonnaise to the marinade. The resultant chicken was very tender as I had expected.
At Step 7 if you leave the chicken and shiso leaves in the frying pan, the shiso leaves will discolour. Transfer the contents in the frying pan to a serving dish quickly.
Enjoy Japanese food around the world.