Instructions: Prick chicken skin with fork and sprinkle with salt and sake. Place chicken in greased roasting pan and cook in preheated high-speed gas oven. High-speed gas oven temperature: about 460 degrees. Roasting time: about 12 minutes.

Cut cucumber into strips, run water over them and drain in colander. Do the same with carrot and leek.

Soak seaweed until soft, and blanch in boiling water for a few seconds. Drain in colander and cut into 3/4-inch pieces.

Cut cherry tomatoes into half.

Toast sesame seeds and chop roughly. Mix all dressing ingredients until well blended.

When chicken is done, thinly slice diagonally into bite-size pieces. Pour half of dressing over slices.

Arrange cucumber, seaweed, tomatoes and chicken attractively and pour remaining dressing over salad.

This recipe yields 4 servings.

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