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