Steps

1. Place 1 liter of water in a pot, add 1 tbsp salt and 1 tbsp sugar, and heat over low heat. [This is the key!] By seasoning the chicken while poaching, it will be flavorful without needing to be massaged later.
   🕒 00:19
2. Pat the surface of 6 pieces of chicken breast (350g) thoroughly dry with paper towels.
   🕒 00:43
3. Make incisions on both sides of the tendon. It's best to make incisions slightly off the line of the tendon. [This is the key!] If you don't make incisions beforehand, the meat will fall apart when you pull the tendon, so making light incisions is crucial.
   🕒 01:14
4. Flip the chicken breast and remove the tendon from the root by pulling it with the back of a knife, as if skinning a fish. [This is the key!] Fix the knife firmly on the cutting board and pull the tendon without lifting the meat. If the tendon is slippery, you can use paper towels or a fork.
   🕒 01:47
5. Once prepared, bring the water in the pot to a rolling boil.
   🕒 03:35
6. Once boiling, turn off the heat. Place the chicken breast in the pot after turning off the heat, cover, and let it gently cook in the residual heat for 30 minutes. [This is the key!] Putting the chicken in boiling water will cause the surface moisture to escape and make it dry. Cooking with residual heat after turning off the heat will result in a moist and incredibly delicious finish.
   🕒 03:38
7. Wash the cutting board used for the chicken with water, cover it with paper towels, and let it sit for 1-2 minutes with a small amount of bleach and water spread evenly.
   🕒 04:11
8. After 2 minutes, rinse the bleach thoroughly with water, then wash with a sponge and detergent for disinfection.
   🕒 04:47
9. Salt the 2 cucumbers to remove their raw green smell. Rinse off the salt from your hands with water and pat them thoroughly dry. [This is the key!] Salting helps to reduce the raw smell and makes it easier for the dressing to be absorbed.
   🕒 05:10
10. Trim the ends of the cucumbers and cut them in half lengthwise.
    🕒 05:39
11. Cut each half lengthwise again. [This is the key!] Cucumbers are not perfectly straight, so cutting them in half lengthwise and then again vertically will help create a balanced shape.
    🕒 05:44
12. Use a spoon to scoop out the seeds from the cucumbers. [This is the key!] Cucumber seeds contain a lot of water. If you want to avoid variations in taste when serving, it's best to remove the seeds.
    🕒 05:59
13. Cut the deseeded cucumbers diagonally into approximately 5mm thick slices. [This is the key!] Since the chicken breast will be shredded into small bite-sized pieces, give the cucumber a bit of thickness to retain its texture.
    🕒 06:16
14. Salt the sliced cucumbers and knead until they glisten. Let them sit for 5-10 minutes. [This is the key!] Salting draws out excess moisture from the cucumbers, preventing the dressing from becoming diluted and allowing the cucumbers to absorb flavor better.
    🕒 06:33
15. Pour 50ml of Mirin (Sweet Rice Wine) and 50ml of Cooking Sake (Rice Wine) into a pot, bring to a boil, and simmer for about 30 seconds to evaporate the alcohol.
    🕒 06:57
16. Once the alcohol has evaporated, turn off the heat, add 2 tbsp Soy Sauce, 2 tsp Sugar, 15g Salted Kelp, and 1 tbsp Vinegar. Stir gently in the residual heat and let it cool down.
    🕒 07:17
17. Pat the cucumbers dry with paper towels and transfer them to a large bowl.
    🕒 07:42
18. Add the cooled dressing to the bowl with the cucumbers and mix well to allow the cucumbers to absorb the flavor.
    🕒 08:00
19. Remove the chicken breast from the pot after 30 minutes and lightly pat the surface dry.
    🕒 08:14
20. Shred the chicken breast into small, bite-sized pieces and add them to the bowl with the dressing. [This is the key!] When shredding, follow the grain of the meat. This helps to retain moisture inside, preventing the chicken from becoming dry over time.
    🕒 08:31
21. Once all the chicken is shredded, mix everything thoroughly to allow the flavors to meld.
    🕒 08:59
22. Once the dressing is evenly coated, cover tightly with plastic wrap, pressing out any air. If you have space, transfer to a zip-top bag and lightly press to remove air for even better flavor penetration.
    🕒 09:18
23. Cover with plastic wrap to prevent drying and let it rest in the refrigerator for about 30 minutes to allow the flavors to meld. [This is the key!] Resting for about 30 minutes allows the flavors to fully develop and makes it very delicious.
    🕒 09:36
24. After taking it out of the refrigerator, add 10g Wasabi and mix everything. [This is the key!] The spiciness and aroma of wasabi fade over time, so adding it at the very end is the key to enjoying its flavor. If you want less spiciness, you can add it during the initial dressing preparation.
    🕒 10:00
25. Taste and if the flavor is too mild, adjust the saltiness with light soy sauce.
    🕒 10:37
26. Plate and serve. Enjoy!
    🕒 10:49