Teriyaki-Style Chicken and Yam

1. 1

   Remove any sinews or excess fat from the chicken, and cut into bite-sized pieces.

2. 2

   Pour sake over it.

3. 3

   Peel the skin from the nagaimo yam, and cut into 1cm thick half-moons.

4. 4

   Heat a pan with vegetable oil.

5. 5

   Add the yam and cook for 2-3 minutes over medium-high heat.

6. 6

   Once the yam is translucent, add the chicken.

7. 7

   Cook it until the colour turns white.

8. 8

   Sprinkle the mirin and soy sauce, agitating the pan from time to time.

9. 9

   Simmer evenly.

10. 10

    Turn the heat off once the sauce is nearly gone.

11. 11

    Transfer to a plate and garnish with the radish sprouts.

* Per serving · 4 servings · Values may vary.