Remove the tendons from the chicken tenderloins. Place them in a microwave-safe container, sprinkle with sake, cover loosely with plastic wrap, and microwave at 600W for 3 minutes.

Once cooled, shred the chicken into larger pieces.

Wash the spinach, wrap it in plastic wrap, and microwave at 600W for 30–40 seconds. Rinse under cold water, squeeze out excess water, trim the roots, and cut into bite-sized pieces.

Trim the roots of the enoki mushrooms and cut them in half. Place them in a microwave-safe container, cover with plastic wrap, and microwave at 600W for 1.5 minutes.