Place the chicken tenders into a heat-proof dish and season with 1 tablespoon of sake (not listed in ingredients.) Lightly cover with plastic wrap and microwave for 2 minutes to steam.
Once cooled, shred the chicken with your hands.
Add a pinch of salt to boiling water. Quickly boil the nanohana. Tightly squeeze out the water and cut into 2-3 cm long pieces.
Combine the nanohana with the chicken tenders and add the sauce from Step 1. Season with a touch of salt to finish.
Story Behind this Recipe
I often make nanohana leaves with sesame sauce, but decided to try adding some chicken tenders to increase the volume.
The hidden flavor is horseradish, but if you don't have any, you can use wasabi. (Horseradish is more mild than wasabi.) The amount of time it takes to steam the chicken varies by microwave, so adjust accordingly.