I tried this one
today with
rice and some boiled
sugar peas.
Luscious. Serves four.
- 4 chicken breasts
- 4 tbsp soy sauce
- 3 tbsp sake
- 2 tbsp chopped fresh ginger
- 2 tbsp mirin (sweet cooking sake)
- 1 tbsp sugar
- 3 tbsp cooking oil (I used sunflower)
Mix the soy sauce, sake, and ginger.
Marinate the chicken breasts in this mixture for 1 hour. Pierce each breast a few times with a fork and turn them occasionally while marinating.
Heat the cooking oil in a frying pan, then cook the chicken for 2-3 minutes on medium-high heat. Turn the chicken over, reduce heat, and cook covered for 10 minutes.
Remove the chicken from the pan and drain the oil away. Mix the mirin and sugar with the leftover marinade and bring the mixture to a boil in the frying pan. Add the chicken and cook for 5 minutes without turning, until the sauce starts to thicken.
To serve, cut the chicken into strips and pour the sweet, fragrant sauce over it.
Yum.
Based on a recipe from A Gift of Japanese Cooking by Mifune Tsuji.