Soak the chicken breast in salted water for approximately 30 minutes to allow the meat to absorb moisture and remain tender.
2
Bring a pot of water to a boil and stir in the cornstarch. Add the soaked chicken breast and cook until fully cooked through, approximately 8–10 minutes.
3
Remove the cooked chicken breast, slice it into appropriate portions, and set aside.
4
In a separate pan, sauté the shimeji mushrooms until fragrant. Add water, sake, mirin, sugar, and soy sauce. Bring to a boil, then pour in a slurry made from cornstarch and water, stirring until the sauce thickens.
5
Heat the dashi stock, add the sliced mountain yam and wakame seaweed, then dissolve in the miso paste. Simmer until the yam softens to finish the miso soup.
6
Arrange the chicken breast in a bowl, pour the shimeji sauce over it, and garnish with cherry tomatoes. Serve with rice, miso soup, and vegetables to complete the healthy set meal.
PrimedTableBETA
