Chicken breast with skin on- 4 pieces, tenderloins removed.
Sesame seeds- 1 tablespoon.
Sake- 1/2 cup.
Salt- 1 teaspoon.
Shoyu Soy Sauce- 1 tablespoon.
Lettuce leaves to serve- 4 pieces.
Pierce chicken breasts all over, with a skewer , through the skin.
Mix sake, Shoyu and salt, and dip the chicken on both sides. Leave to marinade for 30-60 minuets.
Toast sesame seeds on a pan till browned , set aside to cool.
Heat sesame oil in a pan and cook chicken breasts till browned, then reduce the heat and cook through (4-5 minuets).
Cut the chicken into slices and then assemble in to the whole piece on top of a lettuce leaf. Sprinkle with toasted sesame seeds.