Steps

1. Make diagonal cuts into 60g green onion, flip it over and make diagonal cuts again, then cut horizontally to mince it.
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2. Cut 1/2 lemon into ginkgo leaf shapes (thin wedges).
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3. Place 6 pieces (360g) chicken tenderloin in a heatproof container, then add 3 tbsp liquid shio koji and 1 tbsp sake.
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4. Cover with plastic wrap and let it marinate for a bit. [Pro Tip!] Taking it out of the fridge before cooking and letting it return to room temperature with the liquid shio koji and sake helps it cook through more evenly.
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5. Heat in the microwave (600W) for 4 minutes 30 seconds.
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6. After heating, leave it covered with plastic wrap for a few minutes to cook through with residual heat.
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7. If the center of the tenderloin is still red, add 50 seconds of heating in the microwave (600W). [Pro Tip!] Overheating can make it tough, so heat gradually while checking. If the meat is overlapping, it will be harder to cook through, so arrange it flat.
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8. While warm, shred the chicken tenderloin with chopsticks. [Pro Tip!] The sinews contain umami, so remove them if you mind, but it's still soft enough to eat with them left in.
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9. To the shredded tenderloin, add the chopped green onion and lemon, black pepper to taste, and 1 tbsp sesame oil, then mix. [Pro Tip!] Adding green onion while hot allows residual heat to cook it, enhancing its sweetness. Add the lemon with the peel and crush it while mixing to release its acidity and aroma.
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10. For the mixed soba, boil 1 serving of Chinese noodles, rinse in cold water, and drain well.
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11. To the leftover sauce after eating the chicken tenderloin, add the boiled Chinese noodles, a small amount of sesame oil, and a small amount of salt, and mix well.
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