Japanese home cooks often use microwave for food preparation. As Japanese food tend to use less oil, and try not to overcook in general, the use of microwave makes good sense. Microwaving food saves time, and actually preserves nutritional value of the food compare to using other cooking methods.
You might not believe, but I often microwave thinly sliced chicken breast. The secret is in a small amount of sake I add to the chicken, prior to microwave. A property of sake tenderizes protein such as meat, chicken, and fish. Sake also removes unpleasant odor, speeds up cooking time, and brings out the flavor of food effectively.
The amazon link on the right shows cooking sake, which contains small amount of salt and other additives in order not to be taxed as alcoholic beverage. You can use regular drinking sake or cooking sake, whichever available. But you do not need to purchase expensive sake for cooking purpose. As a matter of fact, it’s better not to use an expensive bottle for the best result.
IMPORTANT: Please note that sake and mirin (sometimes described as sweet cooking wine or sweet cooking rice wine, etc.) are very different. Mirin is used to add sweetness and glossiness, and sake tenderizes meat. They can’t be used interchangeably, but unfortunately, they look very similar. Read the description of the bottle carefully before buying.
The microwaved chicken breast can be used for many different recipes. You can mix thinly shredded chicken with barbecue sauce and sandwich in a buns to make barbecued chicken breast sandwich. The microwaved chicken breast can be used for ramen noodle topping or ingredients of chicken salad. The menu you can create from it is endless.