Everytime I go to the Granada market, I end up buying more chicken than I need but it's Jidori chicken, much better flavor than what I can get at the nearby market so I don't refuse when Mr. Mukai, the shopowner, tells me to get it. I freeze most of them but set aside a couple to put in the Miso-Sake marinade. It's the same marinade recipe that I use to marinate Black Cod. It works equally well with chicken. So two days later, I am so glad I put this chicken in the marinade because today was one of those horribly hot and muggy days that I didn't feel like cooking. I finally had to take the fan out of the closet, which doesn't happen often in Santa Monica. I served the chicken for lunch, with heriloom tomatoes - which are at their peak. Mine heirloom tomatoes in the garden were all eaten so these come from Wholefoods. The colors of the tomatoes brighten up my chicken. With some rice on the side, we are in business.
I cooked the rice in the donabe. My electric rice cooker is still broken.
I put soy sauce and salt on the table. You can also have some olive
oil and vinegar for the tomatoes but their natural flavors need no help.