Cut off the stem of the eggplant, slice it lengthwise, and soak in water. Drain and wrap the cut sides together with plastic wrap. Place in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 3 minutes. Cool under running water, then shred by hand.

Cut off the stems of the shiso leaves and slice them thinly. Slice the myoga diagonally into thin pieces.

Remove the tendons from the chicken breast, place in a microwave-safe container, sprinkle with sake and salt, cover loosely with plastic wrap, and microwave at 600W for 2 minutes. Let it cool, then shred by hand.

Mix all the sauce ingredients (sugar, vinegar, soy sauce, sesame oil, and white sesame seeds) in a bowl.