2 chicken breasts 2-3 slices fresh ginger root 1 tbsp sake 1/2 tsp salt 1/4 lb bean sprout 1-2 cucumber 3 tbsp mirin 3 tbsp soy sauce 3 tbsp rice wine vinegar 1/2 cup sesame seed

Preparation
Boil water in a pan. Add sake, salt, ginger slices, and chicken in the pan. Boil chicken breasts until cooked. Cool chicken and tear into thin stripps. Boil bean sprouts in a pan for a min and drain. Cut cucumber into thin stripps. Grind sesame seeds well and add soy sauce, mirin, and rice wine vinegar. Add some chicken soup stock in the sauce to adjust the thickness. Stir the sauce well. Spread bean sprouts and cucumber in a large plate. Put chicken stripps on the top. Pour sesame sauce over the salad before serving.

*Makes 4 servings