Steps

1. Butterfly the chicken breast (1 piece, 300g) by slicing horizontally into two layers. Pierce several times with a fork.
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2. Place the chicken breast in a microwave-safe dish. Rub with 1 tbsp Cooking Sake (Rice Wine), 1 tsp Sugar, and 1/4 tsp Salt. Let it marinate for 10 minutes.
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3. Roughly chop the cabbage (1/4 head, 300g) into bite-sized pieces, about 1cm cubes.
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4. Peel the carrot (1/3 medium, 50g) and julienne it into approximately 3mm thick strips.
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5. Combine the chopped vegetables in a bowl. Add 1/2 tsp Salt and massage. Let it sit for 10 minutes.
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6. Cover the chicken breast with plastic wrap and microwave on 600W for 2 minutes.
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7. Remove from microwave, flip the chicken over, and microwave for another 2 minutes.
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8. Leave the chicken covered with plastic wrap and let it cool down to room temperature.
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9. Once the vegetables have softened and released moisture, gently squeeze out excess water with your hands.
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10. Shred the cooled chicken breast into bite-sized pieces by hand. (Tip: Press along the grain of the chicken to shred it easily. You can also finely chop and add the chicken skin if desired.)
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11. In a separate bowl, combine 2 tbsp Mayonnaise, 2 tbsp Ground Sesame Seeds, 1 tbsp Soy Sauce, 1 tsp Sugar, 1 tsp Vinegar, and 1/2 tsp Dashi Powder. Mix well. (Tip: You can substitute 1.5 tbsp of soy sauce, sugar, and dashi powder with a versatile seasoning sauce.)
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12. Add the squeezed vegetables and shredded chicken to the dressing. Toss until everything is well combined.
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13. Taste and adjust seasoning with salt and pepper if needed.
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14. Transfer to a serving dish.
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15. Optionally, sprinkle with a little curry powder or chili flakes, and garnish with toasted sesame seeds.
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