8 ounces soy sauce
8 ounces sake
2 ounces granulated sugar
2 pounds chicken breasts, boneless
1 tablespoon cornstarch
1 tablespoon sesame seeds
Servings: 8
1. Combine the soy sauce, sake and sugar. Reserve 8 ounces (250 milliliters) of the mixture.
2. Brush the chicken with a portion of the reserved soy sauce mixture and grill over hot charcoal until done, basting regularly.
3. To make the sauce, combine 2 ounces (60 milliliters) of the soy sauce mixture with the cornstarch. Bring the remainder to a boil in a small saucepan and stir in the cornstarch slurry. Stirring constantly, continue boiling until the sauce thickens. Simmer 1 minute.
4. Serve with short-grain white rice and garnish with sesame seeds.
8 ounces sake
2 ounces granulated sugar
2 pounds chicken breasts, boneless
1 tablespoon cornstarch
1 tablespoon sesame seeds
Servings: 8
1. Combine the soy sauce, sake and sugar. Reserve 8 ounces (250 milliliters) of the mixture.
2. Brush the chicken with a portion of the reserved soy sauce mixture and grill over hot charcoal until done, basting regularly.
3. To make the sauce, combine 2 ounces (60 milliliters) of the soy sauce mixture with the cornstarch. Bring the remainder to a boil in a small saucepan and stir in the cornstarch slurry. Stirring constantly, continue boiling until the sauce thickens. Simmer 1 minute.
4. Serve with short-grain white rice and garnish with sesame seeds.
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