Steps

1. Remove the skin from the chicken breast, butterfly it, and pierce it several times with a fork.
   🕒 00:51
2. Place the chicken breast on a microwave-safe plate, drizzle with 1 tbsp Cooking Sake (Rice Wine). Cover with plastic wrap and microwave on 600W for 2 minutes.
   🕒 00:59
3. Flip the chicken breast, cover again with plastic wrap, and microwave for 1 minute. Let it cook through with residual heat and cool down.
   🕒 01:06
4. Peel and julienne 1/2 carrot (100g).
   🕒 01:19
5. Sprinkle 1/2 tsp Salt on the julienned carrots, rub them with salt, and let them sit.
   🕒 01:28
6. Julienne 1 cucumber (100g).
   🕒 01:36
7. Place 100g Tofu in a bowl and mix with a whisk until it becomes a paste.
   🕒 01:44
8. Add 120ml Water to the tofu paste and mix well.
   🕒 01:52
9. Add 80g Rice Flour, 20g Potato Starch, and a pinch of Salt, and mix until no dry powder remains.
   🕒 02:00
10. Line a flat plate, about 22-24cm in diameter, with plastic wrap.
    🕒 02:12
11. Pour the mixed batter evenly onto the plastic-wrapped plate. [This is the key!] The batter is quite loose and flows easily, so use a flat plate and ensure the plastic wrap adheres well without lifting.
    🕒 02:20
12. Microwave on 600W for about 2 minutes until the batter is cooked through.
    🕒 02:36
13. Carefully remove the cooked batter from the plastic wrap (beware of burns) and transfer it to a cutting board, leaving space between each wrap, to cool.
    🕒 02:43
14. Squeeze out the water from the salt-rubbed carrots by hand.
    🕒 03:33
15. Shred the cooled chicken into bite-sized pieces by hand.
    🕒 03:41
16. Lay out a piece of plastic wrap on a flat surface, place the rice flour wrap on top, and then add lettuce, shredded chicken, squeezed carrots, and julienned cucumber.
    🕒 03:50
17. Drizzle with store-bought sesame dressing over the filling.
    🕒 04:02
18. Lift the near edge of the plastic wrap and roll up the entire wrap.
    🕒 04:07