• Chicken breast (skinless)4
• Cucumber2
• Bean sprouts1 bag
• Shimeji mushrooms1/2 bunch
• ★Soy sauce4 tbsp
• ★Sugar1-2 tbsp
• ★Rice vinegar3 tbsp
• ★Sesame oil2 tbsp
• ★Toasted sesame seedsa generous amount

1. 1

   Remove the tendon from 4 chicken breasts and blanch in boiling water with 1 tsp sake added.

2. 2

   Cut 2 cucumbers into thin strips, sprinkle with 1 tsp salt, and let sit for about 10 minutes to remove excess moisture.

3. 3

   Boil 1 bag of bean sprouts and 1/2 bunch of shimeji mushrooms in boiling water for 1-2 minutes, drain in a colander, and squeeze well to remove liquid.

4. 4

   Squeeze the cucumber and remove excess moisture, then add to a bowl with the bean sprouts and mushrooms.

5. 5

   Using a fork, shred the chicken breast into small pieces and add to the same bowl.

6. 6

   Add the ★ seasonings (4 tbsp soy sauce, 1-2 tbsp sugar, 3 tbsp rice vinegar, 2 tbsp sesame oil, and a generous amount of toasted sesame seeds), and mix everything together well.

It's important to squeeze out the excess moisture from the vegetables thoroughly.

• Calories173 kcal
• Protein16 g
• Fat7.3 g
• Carbs9.3 g
• Sodium1.9 g