Lay chicken breast flat on a cutting board. Poke holes throughout with a fork. Place into a thick ziplock bag along with the shio koji OR sake, sugar, potato starch and salt. Massage the seasonings into the chicken and set aside.

Bring 1.5 L of water to a boil. Carefully place the chicken breast into the pot and then once it comes up to a boil again turn off the heat, cover the pot and keep it on the stove. Let it sit for 1 hour.

Remove the chicken from the bag and shred with your hands. Cover and refrigerate while preparing the rest of the salad.

Follow step one from above, then place the bag of chicken in the inner bowl of your rice cooker. Pour boiling water into the inner bowl, ensuring the chicken is fully submerged. Close the rice cooker and switch it to Warm Mode. Let it sit for 45 minutes.

After 45 minutes, remove the bag from the water and take the chicken out of the bag. Shred with your hands. Cover and refrigerate while preparing the rest of the salad.

Place chicken into a microwave safe bowl. Add sake until it covered about ¼ – ⅓ of the chicken. Cover with a microwave safe lid or cling wrap and microwave on medium for 3 minutes. Flip the chicken and microwave for another 2 ½ – 3 minutes. Once cool enough to handle, shred the chicken with your hands and refrigerate.

Follow the method from the above recipe but use the seasonings listed in this recipe card.

Add all the ingredients to a bowl and whisk until smooth. You can also blend all the ingredients together.

Slice the cucumbers into batch sticks and then place them on a paper towel to remove excess moisture.

Place the cucumbers on a serving plate. Top with shredded chicken and then drizzle desired amount of sauce on top. Sprinkle sesame seeds and serve with thinly sliced scallions. Enjoy!