Hi, I’m Francis, the host of this show “Cooking with Dog.” Konnichiwa. Ramen using plenty of tomatoes is popular now. Today we are making a tomato-based dipping sauce and easy Japanese-style chicken char siu with a microwave oven. First, let’s prepare the chicken. Carefully remove some of the excess fat from the chicken thigh with kitchen shears and bring the meat to room temperature. Place the chicken with the skin side facing up. Prick the skin with a bamboo skewer many times to help the chicken easily absorb the flavor and also prevent it from bursting in the oven. Put the chicken into a clean plastic bag. Add the ginger juice and sake. Press the chicken to coat it with the seasoning well. The ginger juice and sake will help to eliminate any unwanted smells on the meat, making it more delicious. Next, let’s make the marinade. Combine the honey, soy sauce, oyster sauce, grated garlic, and coarsely ground black pepper. Stir to mix. Put the marinade into the bag of the chicken. Toss the chicken to coat with the marinade thoroughly. Then, let it sit for about 10 minutes. Now, cut the bottom of the bag with kitchen shears and place the chicken into a heat-resistant container with the skin side facing up. You may want to rinse your hands after touching the raw meat. Cover the container with plastic wrap, but leave it slightly open. Oops, careful, Chef. Heat the chicken in the microwave at 600 watts for 3 minutes. Remove the plastic wrap. Pour the remaining marinade over the chicken. Cover half of the container with the plastic wrap. Covering only half of the container will help to reduce the excess moisture. Microwave it for 3 more minutes. Let it sit in the microwave oven for 2 minutes. Then, remove the chicken and let it sit to cool. Pour over the sauce one or two times while cooling to help it create a deliciously glossy texture and absorb more sauce. Now, let’s make the tomato-based dipping sauce. Add the olive oil and chopped garlic to a pan. Turn on the burner and stir-fry the garlic on medium heat. When the aroma grows stronger, add the chopped onion. Stir-fry the onion for about 5 minutes. Occasionally stir the onion so that it browns quickly. When the onion turns slightly brown and begins to develop a sweet fragrance, add the packaged diced tomatoes. Stir-fry for about 5 more minutes. The sauce may splatter when bubbles form so you should keep stirring it to avoid a full boil. When the sauce turns slightly dark and glossy and it begins to thicken, add the chicken stock powder. Add some water to adjust the consistency so that the noodles can hold more sauce. We are adding chicken stock instead of water in the video, but if the sauce is relatively thin, you can skip this diluting process. Add your favorite cheese to the sauce and melt it to distribute evenly. Finally, taste the sauce and adjust the flavor with salt and pepper. Turn off the burner and the tomato sauce is ready. Now, let’s arrange the Tsukemen. Boil the fresh ramen for the time instructed on the package, rinse with cold water, strain the noodles thoroughly, and coat them with a small amount of sesame oil. When the chicken char siu is cooled, slice it to the desired thickness. This chicken char siu can be stored in the fridge for about 3 days. It is very useful as an ingredient for bento or toppings for fried rice and noodles. Add the halved cherry tomatoes, shredded cucumber and the chicken char siu to the noodles. Ladle the hot tomato dipping sauce into a bowl. This tomato sauce has a modest amount of salt so you can enjoy it all without worrying. Add a generous amount of grated cheese to the sauce. Dip the noodles into the tomato sauce and enjoy the delicious Tsukemen along with the savory chicken char siu! The savory taste of the tomato makes the dipping sauce so refreshing. People who tend to avoid dishes with a very rich flavor will also enjoy this recipe. The time to cook the chicken in the microwave is a rough guide. If the meat looks kind of raw, microwave it a little at a time to extend the cooking time. Good luck in the kitchen!