Japanese chicken over rice
- 6 large chicken breast halves
- 1/2 cup soy sauce
- 1/2 cup mirin or sake
- 1 teaspoon minced gingerroot
- 1 clove garlic, minced
- 2 tablespoons vegetable oi
- l2 cups water
- 2 tablespoons granulated sugar
- 2 scallions (with tops), cut diagonally into 1/4-inch slices
- 3 cups hot cooked rice
Yakitori is a sauce usually made with poultry, and it requires no marinating time.
- Domburi means that the dish is served over rice
- Remove bones and skin from chicken breast halves.
- Mix soy sauce, mirin, gingerroot and garlic in medium glass or plastic bowl.
- Place chicken in soy mixture.
- Cover and refrigerate at least 1 hour.
- Drain chicken, reserving soy mixture.
- Heat oil in 12-inch skillet until hot.
- Cook chicken over medium heat until brown on both sides and done, about 15 minutes.
- Heat water, sugar and reserved soy mixture to boiling in 3-quart saucepan; boil and stir 2 minutes.
- Stir in scallions.
- Cut each chicken breast half into 6 diagonal slices by holding the knife or cleaver at a 45 degree angle to the cutting surface.
- Place 6 slices on rice in soup bowl.
- Spoon hot liquid over chicken
- Yields 6 servings.