adapted from allrecipes
This is a traditional Japanese dish that is usually served skewered and sold at stands in the cities. Mmmm, the sweet and tangy sauce is so good I could eat it on anything. We made ours this time with salmon chunks, but it is usually prepared for chicken
1 pound chicken (or fish), cut into chunks
1 Tbsp grated fresh ginger root
1 clove garlic, crushed
3 Tbsp white sugar
2/3 cup soy sauce
1/4 cup mirin, Japanese sweet wine (I substituted apple juice)
2 Tbsp olive oil
Rinse chicken and pat dry. In a bowl, stir together ginger, garlic, soy sauce, sugar and mirin. Place chicken and 1/2 of the mixture into a ziplock bag to marinate in the refrigerator for several hours or over night.
Once ready, heat oil in a heavy pan over medium-high heat. Place meat into the pan and cook one side thoroughly before turning it over. Serve hot with rice or noodles.
The unused portion of the marinade can be used as a dipping sauce.