Steam chicken tenders with sake and a pinch of salt and pepper until cooked through. Reserve the steaming broth.

Soak vermicelli in hot water until softened, then drain.

Prepare vegetables: slice onion, julienne carrot, and chop mizuna greens.

Mix dressing ingredients: chicken steaming broth, sugar, olive oil, fish sauce, lemon juice, and pepper.

Combine chicken, vermicelli, vegetables, and dressing in a large bowl. Toss well.