Cut the chicken breast lengthways in half. Make slits in the thick parts and open up to obtain a evenly thick piece of chicken breast.
Rub Step 2 with sake, sugar and salt (in this order) in 1~2-minute intervals. Coat the chicken pieces thinly with katakuriko.
Brush 1/2 teaspoon of vegetable oil on the bottom of a steamer dish. Put one portion of chicken and drizzle 1/2 teaspoon of vegetable oil over it.
Cover with a lid and heat in a 600 W microwave for 1 minute and half. Flip over the chicken and cover again. Heat for a further 30 seconds. Leave to sit as it is for 1 minute.
Make the sweet vinegar sauce. Dip both sides of the chicken from Step 5 in the sauce.
Slice number 6 chicken and transfer to a serving dish. Drizzle with the sweet vinegar sauce and pour over the tartar sauce on top.
If you use chicken thighs, skip Step 3 and omit the vegetable oil of Step 4.
"Tender Chicken Breast Youlinji" (Recipe ID: 2217508)
Story Behind this Recipe
I used to use a frying pan for this dish but I tried a Lukué and microwave instead -- this was much easier.
If you're using two portions of chicken, lengthen the cooking time as you see fit. Even for cooking one portion the thickness or size of meat differs all the time, so you'll need to play around with what works best with your appliance.