Japanese Chicken over Rice (Yakitori Domburi)

Yakitori is a sauce usually made with poultry, and it requires no marinating time. Domburi means that the dish is served 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 oil
2 cups water
2 tablespoons granulated sugar
2 scallions (with tops), cut diagonally
    into 1/4-inch slices
3 cups hot cooked 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.