Remove the tendons from the chicken tenderloin, place it in a microwave-safe container, add sake and a pinch of salt, cover loosely with plastic wrap, and microwave at 600W for 1 minute 30 seconds. Let it cool.

Shred the chicken tenderloin and reserve the cooking juices.

Cut the okra into bite-sized pieces and microwave at 600W for 2 minutes.

Use a rolling pin to lightly smash the cucumber, then cut it into bite-sized pieces.

In a bowl, mix the reserved chicken juices with dashi powder, yuzu pepper, and a pinch of salt.