Steps

1. Pierce both sides of the Chicken Breast 300g (for Plain) with a fork. (Key Tip: This helps flavors penetrate and tenderizes the meat.)
   🕒 02:27
2. Rub Sugar 1 tsp evenly all over the pierced Chicken Breast. (Key Tip: Sugar's moisture-retaining properties keep the meat juicy. Rubbing sugar before adding other seasonings ensures it soaks in well.)
   🕒 02:48
3. Place the Chicken Breast in a zip-top bag and add Salt 1/2 tsp, Cooking Sake (Rice Wine) 1 tsp, and Olive Oil 2 tsp. Mix well to coat the meat evenly.
   🕒 03:29
4. Remove as much air as possible from the zip-top bag, seal it, place it in a tray, and marinate in the refrigerator for 1 hour.
   🕒 03:51
5. Pierce both sides of the Chicken Breast 300g (for Mentsuyu) with a fork.
   🕒 04:10
6. Rub Sugar 1/2 tsp evenly all over the pierced Chicken Breast.
   🕒 04:20
7. Place the Chicken Breast in a zip-top bag and add Grated Garlic 1/2 tsp, Mentsuyu (Noodle Soup Base) 2 tbsp, Mirin (Sweet Rice Wine) 1 tsp, Olive Oil 2 tsp, and Black Pepper (to taste). Mix well to coat the meat evenly. (Key Tip: Mirin tenderizes the meat and adds richness. Adjust black pepper to your preference.)
   🕒 04:50
8. Remove as much air as possible from the zip-top bag, seal it, and marinate in the refrigerator for 1 hour.
   🕒 05:15
9. Remove both the plain and mentsuyu chicken breasts from the refrigerator and let them sit at room temperature for about 30 minutes to bring them back to room temperature. (Key Tip: Bringing the meat to room temperature helps it cook evenly throughout.)
   🕒 05:32
10. Fill a large pot with plenty of water and bring it to a boil.
    🕒 05:46
11. Once boiling, carefully place a heat-resistant plate at the bottom of the pot, and then carefully place the chicken breasts (still in their zip-top bags) on top of the plate. (Key Tip: Placing a heat-resistant plate prevents the zip-top bags from melting by direct contact with the pot bottom.)
    🕒 05:59
12. Once boiling again, turn off the heat, immediately cover the pot with a lid, and let it sit undisturbed for 1 hour. (Key Tip: Cooking with residual heat slowly results in moist and tender chicken ham.)
    🕒 06:20
13. After 1 hour, remove the chicken breasts from the pot. Once they have cooled down slightly, slice them into desired widths.
    🕒 06:38