the host of this show "Cooking with Dog."

First, let’s prepare the chicken thigh.

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.

Next, 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.

Next, let’s prepare the vegetables.

Cut the tomato in half and remove the stem end.

Slice it into 5mm or quarter inch slices.

Next, 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.

Now, remove the chicken from the bowl.

Peel the skin.

And cut it into strips.

Next, tear the chicken into small pieces.

Now, arrange the tomato slices around the edge of a plate.

Cover the center with the cucumber.

Add the skin of the chicken.

Then, heap 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.

The chicken broth is an excellent dashi stock

so we recommend making your favorite soup with it.

Tearing the chicken makes uneven cuts,

allowing the meat to hold more sauce.

Good luck in the kitchen.