Steps

1. Cut 120g of Chicken Thigh into bite-sized pieces. Rub in 1/2 tsp Sugar and a pinch of Salt. [Here's the trick!] Rubbing with sugar makes the chicken incredibly tender.
   🕒 01:01
2. Remove the core from 1 Cabbage sheet, then slice thinly on the diagonal and cut into bite-sized pieces.
   🕒 02:10
3. Thinly slice 1/4 Zucchini into 5mm thick rounds.
   🕒 02:44
4. Place the sugared chicken in a heatproof container. Arrange the cut cabbage and zucchini around the chicken. [Here's the trick!] Cook the main and side dishes simultaneously for a quick meal.
   🕒 02:54
5. Sprinkle 1 tbsp Cooking Sake (Rice Wine) over the chicken and vegetables.
   🕒 03:28
6. Cover the heatproof container with plastic wrap and microwave.
   🕒 03:43
7. Finely chop 1 Shiso Leaf for the plum sauce (set aside the remaining 2 for garnish).
   🕒 03:56
8. Remove the pit from 1 large Pickled Plum (Umeboshi) and mash the flesh into a paste.
   🕒 04:33
9. Once microwaving is complete, remove only the vegetables from the container.
   🕒 04:53
10. In a separate bowl, combine the mashed pickled plum with 1/2 clove Grated Ginger, 1 tsp Soy Sauce, 1 tsp Vinegar, 1 tsp Sesame Oil, the chopped shiso leaf, 1/2 tsp Sugar, and 1 tbsp Steamed Chicken Juices to make the plum sauce. [Here's the trick!] Adding sugar balances the plum's tartness, creating a mild richness. Using the chicken juices adds umami.
    🕒 05:22
11. To the steamed vegetables, add 1 tsp Soy Sauce, 1 tsp Sesame Oil, 1 tsp White Sesame Seeds, and 2g Bonito Flakes (Katsuobushi) and mix. [Here's the trick!] Bonito flakes not only add umami but also absorb excess moisture, making the side dish perfect for bento.
    🕒 07:08
12. Line a bento box with rice. Arrange the steamed chicken and mixed vegetables on top.
    🕒 07:53
13. Drizzle the prepared plum sauce over the steamed chicken. Garnish with the remaining shiso leaves, if desired. [Here's the trick!] It's best to keep the plum sauce in a separate small container and drizzle it just before eating.
    🕒 08:44