Take the skin and fat off the chicken breast, place in a heatproof dish and sprinkle with the sake cover loosely with plastic wrap and microwave for 2 to 3 minutes at 600 W.
When the chicken is cooked, leave with the wrap on until it's cool. (It will continue cooking with residual heat.)
Cut the cucumber in half lengthwise and slice thinly on the diagonal. Cut the tomato up into 5 mm dice.
Put the tomatoes and the ☆ ingredients in a bowl and mix well. Chill in the refrigerator.
Line a serving plate with the cucumber slices. Shred the chicken with your hands and place on top of the cucumber. (You can put it in the refrigerator to chill at this stage until you're ready to serve.)
Just before serving add the tomato sauce from Step 4 on top of the chicken. Sprinkle some sesame seeds over while crushing them with your fingers, and serve.
Story Behind this Recipe
I wanted to make bangbangji (a Sichuan chicken dish) with the ingredients I had on hand, so I tried it with my beloved tomatoes chopped and mixed it in. The usual rich sauce is good too, but this refreshing tomato sauce is really delicious!
Adjust the cooking time for the chicken depending on its size. It should be ready once the color changes all the way through. You can use chicken tenders instead of the chicken breast. Don't forget to remove the sinew! Add some grated garlic to the tomato if you like.