Remove the skin from the chicken breast and butterfly the thicker section. Cut into 4-5 portions. Sprinkle with salt and sake. Transfer to a heatproof container and microwave for 5-6 minutes.
Once Step 1 has cooled, shred into thin strips. Cut the kabocha into bite-sized pieces. Put a bit of water in the heatproof container and boil until slightly firm. Let cool and cut into 7 mm wide slices.
Thinly slice the red onion, soak in water, and drain well. Wash the lettuce, soak in water, drain, and shred.
Heat 2 tablespoons of oil in a frying pan and cook the kabocha. Once it has browned a bit and softened, drain the oil.
Put the lettuce on a plate and top with the steamed chicken, kabocha, and red onion. Top with dressing to taste.
Meatloaf Recipe ID: 1738882
Shrimp and Broccoli Tartare Salad Recipe ID: 736839
Chicken Curry Recipe ID: 1712117
Story Behind this Recipe
This is something I came up with on a whim.
Step 2 - Wrap with plastic wrap and boil in the microwave.