Cut the chicken breast into bite sizes and put in a plastic bag. Add the ● ingredients into the bag. Rub gently.
Squeeze out the air from the bag and tie tightly. Let stand for at least 10 minutes.
Put the katakuriko into the bag and rub until coated.
Heat oil in a frying pan. Arrange the chicken pieces and cook both sides until golden brown. You don't have to cook through at this point!
Add the sake and mirin, and cover with a lid to simmer until there is no liquid left in the pan.
Add the ketchup, Japanese Worcestershire-style sauce and butter to the pan in Step 3. Mix and coat meat all over. Transfer to a serving dish and sprinkle over some chopped parsley (optional). Serve.
Story Behind this Recipe
I had a similar dish in the States and tried to recreate the dish in a Japanese style.
Coat the meat with katakuriko evenly by rubbing gently into the meat.