Let’s prepare the chicken thigh. Lightly rinse the chicken and thoroughly remove the water before cooking. Trim off the excess fat. Sprinkle the salt on both sides and rub it into the skin. Sprinkle the pepper on both sides. Then, lightly pat the seasonings.
Place the chicken into a heavy pot. Place the green part of the long green onion and ginger root slices onto it. Add the sake and the water. Heat the pot on medium heat. Cover but leave the lid slightly off so that you can see inside.
When it begins to boil, cover completely. Reduce the heat to low and cook for about 15 minutes. Then, turn off the burner and let the chicken sit in the broth for 5 to 10 minutes.
Now, the chicken is ready. Remove the long green onion and ginger root slices.
Place the chicken into a bowl and float it in a bowl of ice water to cool. Pour the remaining broth over the chicken. Avoid overcooling otherwise the fat in the broth will begin to coagulate.
Let’s make the sauce. Combine the white sesame paste and sugar, and mix it thoroughly. Add the vinegar and mix again.
Add the soy sauce and combine the mixture thoroughly. Then, add the hot chili oil, chopped white part of the long green onion and ginger root. Finally, add the sesame oil and lightly stir the sauce.
Let’s prepare the vegetables. Cut the tomato in half and remove the stem end. Slice it into 5mm (0.2") slices.
Remove the firm skins of the cucumber in a striped pattern. Cut the cucumber into 4 equal pieces. Then, slice the pieces into thin strips.
Remove the chicken from the bowl. Peel the skin and cut it into strips.
Tear the chicken into small pieces.
Arrange the tomato slices around the edge of a plate. Cover the center with the cucumber. Add the skin of the chicken.
Arrange the shredded chicken onto it. Finally, pour a generous amount of the sesame sauce over it.
Make sure to cool the chicken in the broth. This will keep the meat from drying out, making it moist and juicy.
Tearing the chicken makes uneven cuts, allowing the meat to hold more sauce.
The chicken broth is an excellent dashi stock so we recommend making your favorite soup with it.