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1
Remove the tendons from the chicken tenders.
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2
(If using chicken breast, use a fork to poke several holes in the skin side)
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3
Sprinkle the chicken with salt, pepper and 2 tablespoons of sake.
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4
Put the chicken in a heatproof dish and cover loosely with plastic wrap.
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5
Microwave for 2 minutes (at 500 W) and then leave it in the microwave to steam for 2 minutes.
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6
Remove from the microwave, flip the chicken, and microwave for 1 minute.
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7
If the chicken is overcooked, it will dry out.
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8
Be careful!
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9
(If using chicken breast, microwave for 4 minutes, let steam for 2 minutes, and microwave for 2 more minutes.)
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10
Let the chicken cool, leaving the wrap on.
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11
After it cools, use your hands to tear the chicken into fine strips.
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12
Boil the harusame glass noodles for 5 minutes.
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13
Pour into a strainer and rinse with water.
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14
Make a thin omelet with the eggs and cut it into thin strips.
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15
Cut the cucumber and lettuce into thin strips.
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16
Mix the dressing ingredients.
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17
Drain the excess water from the vegetables and harusame glass noodles and toss with the dressing.
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18
For kids, you can add 1 tablespoon of mayonnaise to the dressing.
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19
It's really good wrapped in spring roll wrappers too.
