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1
Remove the skin and open up the thicker parts to make it all the same thickness.
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2
Cover with plastic wrap use the handle of a knife or a rolling pin to pound the meat.
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3
Remove the plastic wrap and pierce with a fork.
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4
Cut into bite-sized pieces.
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5
Put the chicken into a plastic bag and add 1/4 teaspoon (about 2 pinches) of sugar, 1 tablespoon each of soy sauce and sake, and 1 teaspoon of oil.
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6
Rub the seasoning into the meat for about 1 minute.
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7
Marinate for 10 minutes.
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8
Meanwhile, cut the vegetables.
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9
Cut the onion in half horizontally and cut into 6-8 slices.
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10
Thinly slice the thicker part of the carrot into pieces of the same size as the onion.
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11
Cut the shiitake, green pepper, and bamboo shoot to the same size of the onion.
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12
Combine the ingredients.
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13
Prepare the katakuriko slurry.
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14
Add the ingredients to the plastic bag from Step 2 and gently coat each piece of chicken evenly.
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15
Fry the chicken in a good amount of oil until browned and crisp, then transfer to a dish.
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16
(If there are some burned areas left in the frying pan, wipe or wash it clean).
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17
Add a little bit of oil to the frying pan from Step 9 and quickly saute the green peppers.
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18
When the peppers are coated well with oil, transfer to the same plate as the chicken.
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19
It's okay if they aren't completely cooked.
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20
Add some more oil to the frying pan and saute the onion and carrots.
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21
Add the shiitake and bamboo shoot and continue sauteing.
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22
Once the oil has coated the vegetables, add the mixture and simmer for 3-4 minutes.
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23
Swirl in the katakuriko slurry and stir.
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24
Once it has thickened, add the chicken and green peppers.
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25
Let simmer and then season with salt and pepper.
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26
Done.
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27
(If you have some time available, deep fry the vegetables.
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28
In that case, skip Step 10.)
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29
It's easier to make if you prepare the dish until Step 6 the night before, cover it with plastic wrap, and store it in the refrigerator.
