Steps

1. First, place 1 chicken breast (approx. 400g) in a heat-resistant container.
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2. Score the chicken breast. A fork can also be used.
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3. Sprinkle Ajishio 10 sprinkles all over the chicken breast.
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4. Cover with a lid or plastic wrap and heat in a 600W microwave for 3 minutes and 30 seconds. [Pro Tip!] After heating, leave it to rest for about 5 minutes to cook through with residual heat for perfectly steamed chicken.
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5. Cut 3 tomatoes (approx. 500g) in half and remove the stem core by cutting a V-shape.
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6. Roughly chop the destemmed tomatoes.
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7. Stack and roll 10 shiso leaves, then julienne and finely mince them. [Pro Tip!] Finely mincing the shiso enhances its aroma.
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8. If the microwaved chicken still has pink spots, heat it again in the microwave for about 40 seconds until cooked through.
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9. Once the cooked chicken breast has cooled enough to handle, shred it by hand into bite-sized pieces.
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10. Roughly chop another 1 tomato (140g).
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11. Slice 1-2 cloves of garlic (7g).
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12. Heat 1 tbsp olive oil in a frying pan, add 80g ground pork, 1 sliced red chili, and Ajishio, and stir-fry until the ground pork is cooked through.
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13. Add the sliced garlic and stir-fry lightly until fragrant. [Pro Tip!] Add the garlic after the ground pork is cooked to prevent it from burning.
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14. Add the roughly chopped tomatoes, stir-fry while breaking them down with a wooden spoon until the tomatoes soften.
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15. Taste and adjust seasoning with about Ajishio 8 sprinkles if needed.
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16. Serve 200g cooked rice in a bowl, topped with the stir-fried tomato and ground pork.
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17. Sprinkle Parmesan cheese and dried parsley to taste.
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18. In a large bowl, combine the shredded chicken breast, roughly chopped tomatoes, and minced shiso leaves.
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19. Add 1½ to 2 tbsp olive oil and garlic powder 12 sprinkles, then mix well by hand to let the flavors meld. [Pro Tip!] The inosinic acid in chicken breast combined with the glutamic acid in Ajishio creates a rich umami marinade. You can adjust the saltiness to your liking by sprinkling more Ajishio when eating.
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20. Pour about half a mug (approx. 80cc) of the steaming liquid remaining from the chicken breast into a mug.
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21. Add Marutori Gara Soup 5 sprinkles and pour in 150cc hot water, then mix well.
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