Tomato Chicken Rice Bowl

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Rinse and dry the chicken breast, then slice it against the grain into thick pieces. Combine salt, sugar, white pepper, sake, and soy sauce, then massage the mixture thoroughly into the chicken until absorbed. Place in a sealed container and refrigerate for 15 minutes.
   ▶ ≈0:15
2. 2
   Halve the tomatoes and scoop out the seeds, keeping the flesh and cutting it into large pieces. Trim the cucumber ends, split it lengthwise, remove the seeds, and cut into chunks using a rolling cut. Set aside the tomato seeds.
   ▶ ≈0:56
3. 3
   Finely mince the tomato seeds. Mix the minced seeds with white miso, soy sauce, pepper, sake, vinegar, and sugar, stirring until the sauce is well combined.
   ▶ ≈2:07
4. 4
   Remove the marinated chicken and lightly coat it with cornstarch, then tap away any excess powder.
   ▶ ≈3:00
5. 5
   Heat the wok and add generous amount of olive oil. Once hot, place the chicken in the wok and pan-fry, browning both sides until golden. Remove and set aside.
   ▶ ≈3:25
6. 6
   Add a little more oil to the wok, then add the minced garlic and chili pepper to release their aroma. Pour in the sauce and simmer until it thickens slightly and begins to bubble.
   ▶ ≈3:53
7. 7
   Add the cucumber chunks and tomato pieces to the sauce and toss gently until everything is evenly combined.
   ▶ ≈4:18
8. 8
   Return the pan-fried chicken to the sauce and gently toss until evenly coated. Don't cook too long, then add a splash of vinegar for extra tang and serve.
   ▶ ≈4:31