Slice the chicken breasts thinly on the diagonal, and season with salt (not listed). Dust with some katakuriko using a tea strainer. Slice the mushrooms to about 5 mm thick crosswise, then cut in half lengthwise.
Combine the sauce ingredients.
Quickly fry the chicken slices in 1 tablespoon of sesame oil and remove from the pan. Stir fry the mushrooms in another tablespoon of sesame oil until softened and take out of the pan.
Put the combined sauce ingredients in the frying pan and bring to the boil. Add the chicken, mushrooms, and kabosu slices, stir fry and it's done.
Story Behind this Recipe
To highlight the kabosu citrus fragrance, I used salt-based sauce.
When frying the chicken breast meat, brown on one side and then turn once. Don't turn it over several times. Taste it and adjust the sauce to your preference. I made 2 cm scores into the mushroom caps and shredded with my hands. The flavors penetrate it better that way.