4 sm. eggplants
4 to 5 boned and skinned chicken breasts
6 tbsp. dry sherry
Salt
Watercress - if desired
6 tbsp. shiyoyuu (soy sauce)
6 tbsp. sugar
6 tbsp. vinegar
6 tbsp. sherry
6 tbsp. sesame seed
3 tbsp. sesame oil

Cut top and bottom from eggplant. Cut into rectangular size pieces about 3 inches long and dime size cylinder. May peel eggplant if you wish, but you don't have to.

Steam eggplant about 10-15 minutes until soft, not mushy. Refrigerate. Marinate chicken in sherry and salt for about 15 minutes. Steam and then shred.

Make dressing by mixing first four ingredients. Slightly grind seed; add to other and then add oil. Put eggplant on bottom of individual serving dish. Pour dressing on top and sprinkle chicken on top.