Wash the mizuna very well, and cut into 2cm long pieces.
Cut up the harusame noodles with kitchen scissors into 2 cm long bits, and deep fry in 170°C oil for about 2 seconds, turn over, then another 2 seconds - a total of 4 seconds.
Put the chicken breast in a heatproof container, sprinkle with sake, cover with plastic wrap and microwave for 3 to 4 minutes at 600 W. Leave with the plastic wrap still on until cool, and then shred it up with your hands.
Combine the very well dried mizuna and the fried harusame noodles, and put on a serving plate.
Top with the chicken and sesame seeds.
Drizzle with the ponzu sauce and swirl on some ra-yu hot sesame oil to finish.
Story Behind this Recipe
I had some harusame glass noodles, but too little to turn into a soup or salad...so I tried deep frying them to use in a salad.
If you try to shred the chicken breast while it's still hot, not only will your burn yourself but the chicken will dry out. Let it cool down with the plastic wrap still on, and it will remain moist. Deep fry the dried harusame glass noodles - don't soak them in water, or you'll have a disaster! In order to take full advantage of the crispy texture of the noodles, fry them just before serving.