Steps

1. Slice the chicken breast in half lengthwise, then thinly slice into 1cm thick pieces. Cut into bite-sized pieces if they are too large.
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2. Season the sliced chicken breast with 2 tsp Cooking Sake (Rice Wine) and 1/4 tsp Salt. Let it sit for 10 minutes.
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3. Finely mince 1/4 Onion (60g).
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4. Make a cross-shaped incision on the opposite end of the stem on the tomato.
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5. Bring water to a boil in a pot and blanch the incised tomatoes in boiling water for 30 seconds to 1 minute.
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6. Transfer the blanched tomatoes to cold water and peel them.
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7. Remove the stem from the peeled tomatoes and cut them into 2-3cm cubes. (Key Tip!) Blanching the tomatoes makes them absorb flavor better and improves their texture.
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8. Place the cut tomatoes and minced onion in a bowl.
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9. Add 1 tbsp Olive Oil, 1.5 tbsp Ponzu Sauce, 1 tsp Grated Garlic, and 1/2 tsp Sugar to the same bowl and mix well.
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10. Chill the mixed dressing in the refrigerator.
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11. Coat the chicken breast, which has been sitting for 10 minutes, with 1.5 tbsp Potato Starch.
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12. Add the potato starch-coated chicken breast to boiling water and simmer over medium heat for 4-5 minutes. (Key Tip!) The chicken is cooked when it floats to the surface.
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13. Transfer the cooked chicken to cold water and let it cool down.
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14. Drain the cooled chicken thoroughly in a colander.
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15. Add the drained chicken to the bowl of chilled dressing and mix well.
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16. If time permits, let it sit in the refrigerator for a while to allow the flavors to meld.
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17. Plate the dish and sprinkle with Coarsely Ground Black Pepper to your liking.
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