Steps

1. Remove the sinew from the 4 chicken breasts using a fork and paper towel.
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2. Rub a pinch of sugar all over the chicken in a microwave-safe container. [This is the secret!] Sugar has a moisturizing effect, and rubbing it in first results in a tender texture. It won't penetrate if mixed with salt, so always rub it in first.
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3. Next, rub in a pinch of salt and drizzle with 1 tbsp of Cooking Sake (Rice Wine). [This is the secret!] Salt and sake also have a tenderizing effect on meat, and sake helps remove any gamey odor.
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4. Loosely cover with plastic wrap, poke a few holes with a toothpick, and microwave on 600W for 1 minute 30 seconds.
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5. After heating, remove the plastic wrap, flip the chicken, re-cover with plastic wrap, and microwave on 600W for another 1 minute 30 seconds. [This is the secret!] Flipping ensures even cooking.
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6. After cooking, check if the chicken is done. Lightly cover with plastic wrap and let it cool down to a temperature where you can touch it.
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7. Cut off both ends of the 1 cucumber and rub the cut surfaces together to remove bitterness. [This is the secret!] Only do this if you are concerned about the cucumber's bitterness.
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8. Once minimal bitterness comes out, rinse under water and pat dry with paper towels.
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9. Cut the cucumber in half lengthwise, then thinly slice it diagonally.
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10. Place the thinly sliced cucumber in a bowl and mix in 1/2 tsp of salt (not included in seasoning measurements).
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11. Once the salt is incorporated, put the cucumber in a bag, remove the air, tie it shut, and let it sit for 5 minutes.
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12. Rinse the 5 shiso leaves under water and pat them dry with paper towels.
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13. Trim the stems off the shiso leaves, roll them up from the stem end, and thinly slice them.
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14. Remove the pits from the 3 umeboshi (pickled plums) and finely chop them with a knife.
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15. Poke a few holes in the tip of the bag containing the cucumber that has been sitting for 5 minutes, and squeeze out the moisture thoroughly.
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16. In a bowl for mixing, combine 1 tsp Soy Sauce, 1 tsp Vinegar, 1 tsp Sugar, and 1/2 tsp Dashi Powder. Mix well.
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17. Once well combined, add the chopped umeboshi (pickled plums) and mix.
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18. Shred the cooled chicken into bite-sized pieces and add it to the bowl. Mix once.
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19. Add the squeezed cucumber, thinly sliced shiso leaves, 1 tbsp White Sesame Seeds, and 1 tsp Sesame Oil. Mix everything well.
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20. Transfer to a serving dish and serve. Enjoy!
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