1Place the Chicken breast in a small pot, cover with water, add 1 gram of Salt and 10 grams of Sake. Bring to a gentle simmer, then reduce heat, cover, and cook for 10-12 minutes until cooked through. Remove Chicken breast, let cool, then shred finely.
2Whisk the Eggs with 2 grams of Salt and 5 grams of Sake. Heat a non-stick tamagoyaki pan or a small frying pan over medium-low heat. Pour a thin layer of the egg mixture to form a thin omelet. Cook until set, then carefully remove. Repeat with remaining egg mixture to make several thin omelets. Stack the cooked omelets and slice into thin strips.
