Rub the salt and pepper A into the chicken thigh and place in a zipper bag. Place in the refrigerator for about 30 minutes-1 hour. It is also all right to use shio-koji here instead.
Make the dressing while the meat in Step 1 is marinating.
Finely dice the onion. Soak in water and rinse, changing the water 5 or 6 times, to get rid of the spiciness.
When the white onion has turned a little transparent, try a little bit and see if the spiciness has gone. If it has, it is OK. This is easy if you use a sieve placed in a bowl filled with water.
Slice the tomato in half horizontally. Remove the leaves and seeds, and finely dice (it's OK to leave the skin on).
Also finely dice the garlic and shiso leaves (if you prefer it spicy, add more garlic and grate).
Grate the stock cubes into a powder.
Put the ingredients from Steps 3-7, and ※ ingredients into a bowl and mix. The dressing is done.
Next we will make the steamed chicken.
Steam the chicken from Step 1 in a microwave steamer or regular steamer. It will take around 20 minutes to cook.
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. You will slice it later anyway. If there are any raw areas, steam it again.
When it is cooked, soak in ice-cold water for about 3 minutes. Remove the excess water and slice. Top with plenty of dressing from step 8 and the dish is complete.
Story Behind this Recipe
I made this because I had lots of tomatoes and sweet onions, but it was really tasty and the kids ate it happily. I love the dressing as it is so versatile and can be used in lots of different recipes.
The dressing is flavoured strongly to go with the lightly flavoured chicken.
This dressing not only goes well with steamed chicken, but fish and raw vegetables too!