Teriyaki Chicken, Fish, or Meat

Ingredients:
chicken, fish or meat

Teriyaki sauce:
2 TBS. sugar
4 TBS. sake or dry white wine
6 TBS. mirin (sweet rice wine for cooking)
12 TBS. soy sauce

Preparation:

1. Mix ingredients for teriyaki sauce thoroughly until sugar dissolves.
2. Marinate fish in sauce for 10 minutes, turning over occasionally. Drain before cooking.

Cooking:

1. If grilling chicken, meat, or fish, grill as is. If frying, heat frying pan well with oil over medium heat, and sauté fish for 2 to 3 minutes, or until slightly browned. Turn fish over gently, taking care not to break them up. Saute' 2 minutes more, then drain off excess oil. For frying meat and chicken, sauté to desired wellness on each side.
2. Add teriyaki sauce left over from marinating, and cook until fish and meat ware well-coated, or for 1 to 2 minutes.

Serve chicken, meat, or fish hot with watercress and grated white radish at the side. To make the radish, peel white radish and grate. Drain but do not press out water. If desired, pour remaining sauce from the frying on top of chicken, meat, or fish.