*Mirin is sweet Japanese cooking wine. And it really is used in basically EVERYTHING.
Ginger Chicken (鳥のしょうが焼き)
1 t fresh grated ginger (with juice)
2 t mirin
juice 1/2 lemon
1 t rice wine vinegar
2 T mirin
1 T fresh grated ginger
2 t soy sauce
1/2 T sugar
1 large chicken breast (or pork chop)
vegetable oil for pan
- slice the chicken breast at an angle, across the grain, as thin as possible. Place in a rectangular tray and pour marinade over the top. This takes out the harsh "meaty" smell and tenderizes the meat. Leave in marinade for 5-10 minutes. Wipe off excess moisture.
- Meanwhile mix sauce ingredients in a small bowl and set aside.
- Heat vegetable oil in a frying pan on medium heat and lay the chicken slices in the pan. Flip pieces over once. Once heated through, pour sauce and cover the chicken completely. Once sauce is reduced slightly, you can take it out and arrange on a small platter and serve.