Slice the chicken diagonally into bite sized pieces and put in the bowl. Add sake, sugar and salt and mix well. This makes the chicken soft.
Slice white parts of a Japanese leek into about 2 cm lengths.
Put the miso teriyaki sauce ingredients into a small bowl and combine well.
Heat a frying pan. Use approximately 1 teaspoon of vegetable for 1 serving. Start sauteing the dusted chicken from Step 1 and the white portion of the leek from Step 2.
Then drizzle over 1 teaspoon of vegetable oil per serving and cover with a lid. Cook over medium heat.
Once the chicken turns golden brown, turn over along with the Japanese leeks. This picture shows a single serving.
Cover with a lid again and cook for a while. Turn heat down to low and add miso teriyaki sauce. Shake the frying pan to coat sauce evenly and when the sauce thickens, remove from heat.
Because it has been coated with katakuriko, the sauce will thicken as you stir.
Serve on the plate and sprinkle plenty of chopped green onions on top.
Story Behind this Recipe
I tried re-creating a restaurant dish. Though they used chicken thigh, I used chicken breast. I thought it was pretty much like adding miso into the teriyaki chicken that I usually make at home.
To make this chicken tender, first marinate with sake, sugar and salt then coat with katakuriko. If you don't have the white part of a Japanese leak, it's fine to omit. However the key ingredient to this dish is the green onions. So make sure to sprinkle plenty on top.