|500g / 1 lb 2 oz skinless chicken breasts
80ml / 2 1/2 fl oz sake
2 tablespoons lemon juice
4cm / 1 1/2 in piece fresh ginger, thinly sliced
2 tablespoons shoyu
1 tablespoon mirin
1 teaspoon sesame oil
1 spring onion, sliced on the diagonal, plus extra to garnish
1/2 small red pepper, skin removed, flesh cut into thin 3cm /1 1/4 in long strips
Place the chicken in a shallow dish, then pour over the combined sake, lemon juice, ginger and 1
teaspoon salt. Cover and marinate in the refrigerator for 30 minutes.
Combine the shoyu, mirin, sesame oil and spring onion in a small bowl and set aside.
Line a steamer with baking paper. Arrange the chicken, in the steamer. Fill a saucepan with
500ml / 17 fl oz water and sit the steamer over the top. Cover and cook over simmering water for 20
minutes, or until cooked.
Cut the chicken into bite-sized pieces, put into a serving bowl and drizzle with the shoyu mixture.
Garnish with the pepper strips and extra spring onion. Serve with rice.