In a bowl, add 25g of soy sauce and 25g of Japanese sake. Add chicken and marinate for 10 minutes.
Place chicken from step 1 onto a metal tray, coat with corn starch, place on wire rack, and cook for 20 minutes on ‘Convection’ 220ºC.
Cut zucchini in half lengthwise, remove seeds and cut into thick slices.
Remove stems from the cherry tomatoes and make a small cut into each.
In a pot, add soup stock (dashi), soy sauce and mirin (sweet sake). When it comes to a boil, add zucchini from step 3 and cherry tomatoes from step 4.
After it comes to a boil again, add corn starch which has been pre-dissolved in water to thicken.
Cut cooked chicken from step 2 and place it into a bowl. Pour sauce from step 5 to finish.
Takahashi Takuji is a Michelin starred chef and the third master of the cuisine restaurant “KINOBU” which has been running in Kyoto for over 84 years. He is deeply pursued by Japanese cuisine, including Noh (one of the Japanese traditional entertainments), tea and flower arts. Starting with the research on aromas, he also continues to analyze food from a scientific perspective.