1lb. chicken breast, 1/4inch sliced

¼ cup Gekkeikan Sake

1/3 cup soya sauce

1/3 cup mirin

2 tbsp sugar

1 tbsp vegetable oil 

        In a bowl combine sake, soya sauce, mirin and sugar. Whisk and place the chicken slices and marinade for 30 minutes in the refrigerator.

        Heat the oil in a skillet; brown both sides of the chicken slices for 1 minute.

        Pour in the teriyaki sauce used for the marinade into the skillet and continue to cook until the chicken has glazed.

        Remove the skillet from heat, serve on a plate and drizzle any remaining sauce from the pan.

        Serve the sake teriyaki chicken with boiled rice, steamed asparagus, slices sautéed king oysters mushrooms and greens onions.

        Serves 4