Burdock Root and Chicken Breast Sesame Mayo Salad

Steps

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1. 1
   Arrange the chicken fillets in a heatproof dish, sprinkle evenly with salt and sake, cover with plastic wrap, and microwave at 600W for 2 minutes.
   ▶ ≈1:55
2. 2
   Flip the chicken fillets, cover again with plastic wrap, and microwave at 600W for 1 minute. Allow to cool completely.
   ▶ ≈2:21
3. 3
   Peel the carrots and burdock root, then slice both into thin strips approximately 3-5mm wide.
   ▶ ≈2:50
4. 4
   Bring a pot of water to a boil, add the burdock and carrots together, and blanch for about 2 minutes. Drain the vegetables and let cool.
   ▶ ≈4:31
5. 5
   Mix together the mayonnaise, ground sesame seeds, miso paste, soy sauce, vinegar, and sugar until well combined, ensuring the miso is fully dissolved without lumps.
   ▶ ≈5:14
6. 6
   Shred the cooled chicken fillets and add to the sauce. Thoroughly wipe away any excess moisture from the cooled vegetables, add them to the mixture, and toss until well combined.
   ▶ ≈5:49