Steps

1. Remove the skin from Chicken Breast 1 piece (300g).
   🕒 00:40
2. Pierce the chicken breast several times with a pointed object.
   🕒 00:54
3. Add Cooking Sake (Rice Wine) 1 tbsp, Salt 1/4 tsp, and Sugar 1/2 tsp, and rub them all over the chicken breast.
   🕒 00:59
4. Let it sit for about 30 minutes to allow the chicken to return to room temperature and absorb the seasonings.
   🕒 01:07
5. Pat the surface of the chicken dry with a paper towel.
   🕒 01:17
6. Lay the chicken breast on a flat surface with plastic wrap spread out.
   🕒 01:20
7. Roll up the chicken breast and wrap it tightly in plastic wrap like candy. Twist the ends firmly to remove all air and ensure the seams of the chicken are hidden. This is the key to a compact and beautifully shaped result.
   🕒 01:24
8. Wrap the rolled chicken breast again in plastic wrap, then in aluminum foil.
   🕒 01:50
9. Place the foil-wrapped chicken into a heatproof cooking bag and seal the bag, removing any excess air.
   🕒 02:00
10. In the rice cooker pot, add hot water up to the 2.5 go line and then water up to the 3 go line. Adding water to hot water brings the temperature to 70-80°C, ideal for low-temperature cooking.
    🕒 02:09
11. Place the cooking bag with the chicken into the rice cooker pot. If it floats, place a small plate on top to keep it submerged.
    🕒 02:27
12. Use the rice cooker's keep-warm function to cook for 1 hour.
    🕒 02:38
13. After cooking, transfer the chicken to an ice bath and let it cool down to room temperature (approx. 30 minutes).
    🕒 02:48
14. Remove the chicken from the bag and slice it.
    🕒 02:58
15. Thinly slice Tomato 1.
    🕒 03:20
16. Arrange the sliced chicken and tomatoes on a plate.
    🕒 03:27
17. Sprinkle with Salt (for seasoning) pinch and drizzle with Olive Oil (as needed).
    🕒 03:51
18. Garnish with Coarsely Ground Black Pepper (to taste), if desired.
    🕒 03:58
19. Trim the stems from the Shiso Leaves 3, shred them finely, and place them in the center.
    🕒 04:03
20. Your Chicken Caprese is complete!
    🕒 04:24