Chilled Chicken and Veggie Salad (Banbanji Style Salad)

• 500 ml water
• 1 cucumber
• 1 eggplant
• 130 g Chicken breast
• 15 g white sesame seeds
• 3 g soy sauce
• 3 g men-tsuyu sauce
• 12 g Japanese mirin
• 45 g sesame dressing
• 1 pinch minced garlic
• 1 pinch minced ginger

1. First of all, prepare a banbanji sauce.
2. Combine soy sauce, mentsuyu sauce, Japanese mirin, and sesame dressing and mix them well.
3. Add white sesames and garlic and ginger to step 1 and stir it well.
4. That's all for making banbanji sauce :).
5. After making the sauce, boil chicken until cooked.
6. While boiling chicken, prepare vegetables.
7. Cut cucumbers into very thin stripes.
8. Wash and hull eggplant and cut it into 8 pieces.
9. (Peel eggplant if its skin is thick. )
10. Soak sliced cucumber and eggplant in 500 ml of water.
11. Add salt.
12. After chicken is cooked, take it from boiled water and leave it until it cools down.
13. Slice it into pieces.
14. Drain sliced cucumber and eggplant and place them on a plate.
15. Place chicken on the vegetables and pour banbanji sauce over.
16. Add nuts if you desire.

cucumber, eggplant, chicken breast, white sesame seeds, soy sauce, mentsuyu sauce, sesame dressing, garlic, ginger

Taken from cookpad.com/us/recipes/257577-chilled-chicken-and-veggie-salad-banbanji-style-salad (may not work)