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1
Rub the salt and pepper A into the chicken thigh and place in a zipper bag.
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2
Place in the refrigerator for about 30 minutes-1 hour.
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3
It is also all right to use shio-koji here instead.
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4
Make the dressing while the meat in Step 1 is marinating.
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5
Finely dice the onion.
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6
Soak in water and rinse, changing the water 5 or 6 times, to get rid of the spiciness.
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7
When the white onion has turned a little transparent, try a little bit and see if the spiciness has gone.
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8
If it has, it is OK.
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9
This is easy if you use a sieve placed in a bowl filled with water.
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10
Slice the tomato in half horizontally.
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11
Remove the leaves and seeds, and finely dice (it's OK to leave the skin on).
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12
Also finely dice the garlic and shiso leaves (if you prefer it spicy, add more garlic and grate).
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13
Grate the stock cubes into a powder.
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14
Put the ingredients from Steps 3-7, and ingredients into a bowl and mix.
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15
The dressing is done.
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16
Next we will make the steamed chicken.
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17
Steam the chicken from Step 1 in a microwave steamer or regular steamer.
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18
It will take around 20 minutes to cook.
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19
You can tell if it is cooked by pressing the surface - if it is hard it is done - but you can be sure by cutting the chicken in half.
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20
You will slice it later anyway.
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21
If there are any raw areas, steam it again.
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22
When it is cooked, soak in ice-cold water for about 3 minutes.
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23
Remove the excess water and slice.
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24
Top with plenty of dressing from step 8 and the dish is complete.
