Infinite Mushroom Natto & Tender Chicken Breast Stir-fry
ID: 33d1c138...
A two-dish recipe featuring 'Tender Chicken Breast Stir-fry,' which stays incredibly moist and succulent, and a healthy 'Infinite Mushroom Natto' made by dry-roasting mushrooms to concentrate their umami without oil. It's a gentle and satisfying Japanese-style meal perfect for a designated non-drinking night or a diet.
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🍳 Cooking Flow
Slice the chicken breast against the grain into diagonal thin pieces, massage in the liquid salted koji and let sit for 5 minutes, then coat with potato starch. → Finely chop the shimeji and king oyster mushrooms, dry-roast in a dry pan with salt to concentrate the umami, then move to a bowl to cool. → Mix the cooled mushrooms with natto, the included sauce/mustard, and garnish with green onions to finish the 'Infinite Mushroom Natto'. → Drop the chicken breast pieces one by one into boiling water, parboil for about 50 seconds, and drain in a colander. → Heat oil in a pan, quickly stir-fry the chicken over high heat to brown it, turn off the heat to let it finish cooking with residual heat, and season with black pepper, garlic powder, and salt.
Cooking Steps
Brief Cooking Order
Slice the chicken breast against the grain into diagonal thin pieces, massage in the liquid salted koji and let sit for 5 minutes, then coat with potato starch. → Finely chop the shimeji and king oyster mushrooms, dry-roast in a dry pan with salt to concentrate the umami, then move to a bowl to cool. → Mix the cooled mushrooms with natto, the included sauce/mustard, and garnish with green onions to finish the 'Infinite Mushroom Natto'. → Drop the chicken breast pieces one by one into boiling water, parboil for about 50 seconds, and drain in a colander. → Heat oil in a pan, quickly stir-fry the chicken over high heat to brown it, turn off the heat to let it finish cooking with residual heat, and season with black pepper, garlic powder, and salt.
Introduction
A two-dish recipe featuring 'Tender Chicken Breast Stir-fry,' which stays incredibly moist and succulent, and a healthy 'Infinite Mushroom Natto' made by dry-roasting mushrooms to concentrate their umami without oil. It's a gentle and satisfying Japanese-style meal perfect for a designated non-drinking night or a diet.
Step 1
【Tender Chicken Breast Stir-fry】Cut the chicken breast in half lengthwise, then slice it against the grain into diagonal bite-sized pieces.
Step 2
【Tender Chicken Breast Stir-fry】Place the chicken in a bowl, add the liquid salted koji (1 tbsp + 1 tsp), massage well by hand, and let sit for about 5 minutes. (*If you don't have liquid salted koji, you can substitute with 1/2 tsp salt and 1 tbsp sake).
Step 3
【Tender Chicken Breast Stir-fry】Add the potato starch (1 tbsp + 1 tsp) to the bowl of marinated chicken and massage gently to coat the entire surface of the meat.
Step 4
【Infinite Mushroom Natto】Trim the ends off the shimeji mushrooms and cut in half crosswise. Cut the king oyster mushrooms in half crosswise and shred them finely by hand. Cutting them smaller than usual helps them mix better with the natto.
Step 5
【Infinite Mushroom Natto】Place the mushrooms into a dry frying pan (no oil) and start stir-frying over medium heat. Dry-roast slowly to evaporate the moisture.
Ingredients List
Important Notes
Slicing the chicken breast vertically and diagonally against the grain prevents it from becoming tough even when cooked. 💡
Using the 'crystal chicken' technique of coating in potato starch and parboiling locks in the moisture, keeping the meat juicy. ✨
Dry-roasting the mushrooms with only salt without oil thoroughly removes excess moisture, dramatically condensing their umami. 🍳
Since chicken breast dries out if overcooked, the key is to keep the stir-fry time in the pan short, stopping the heat as soon as it browns and using residual heat to finish it gently. ⚠️
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