The amounts are all arbitrary but we had about 4 servings of the salad by the time I finished it (small servings as seen above).
The sakamushi or sake-steamed chicken: I removed the skin of one breast and thinly sliced. I also sliced the meat (3 slices per serving).
Cucumber: I washed, salt-rubbed, washed again one American mini-cucumber and sliced it on a slant thinly first. I then julienned it. I salted, kneaded and squeezed out the excess moisture.
Bean sprout: Mung bean sprouts blanched which was leftover from making "kinchaku" oden item. I had about 1/2 cup.
Golden thread egg: This is an extra but I decided to make "kinshiran" 金糸卵. I used one egg beaten and seasoned with salt. I made a very thin omelet by cooking it on a very low flame using a non-stick frying pan coated with a small amount of vegetable oil and with the lid on. After it finished cooking, I cut it into 4 strips and then julienned.
Dressing: This is an instant dressing made of ponzu souyu ポン酢醤油 (from the bottle, about 3 tbs), dark sesame oil (about 1 tsp), and tabasco (to taste).
I dressed everything except for the golden thread egg. I put the cucumber and chicken slices in a shallow bowl and served the salad in the middle and garnished it with the golden thread egg.
This is a perfect small Izakaya dish to start. You could used chile oil instead of tabasco and sesame oil but this combination is one I always use in leu of chile oil. The combination of the noodle and bean sprout created very good textures and the chicken skin added favor. For instant dressing, the subtle heat from Tabasco and sesame flavor are excellent.