- 1 cup mirin
- 1/3 cup sake (rice wine)
- 1/2 cup sugar
- 4 coins fresh ginger, smashed
- 3 garlic cloves, smashed
- 1/4 cup soy sauce
- 4 boned, skinned chicken breast halves (about 1 1/2 lbs. total), pounded to 1/2 in. all over
- 1/4 cup unseasoned rice vinegar
- 3/4 teaspoon kosher salt
- 1 teaspoon sugar
- 1 English cucumber (10 oz.), quartered lengthwise and cut into 1/2-in. chunks
- 1 cup slivered red onion
- 1 large avocado, cut into 1-in. chunks
- 2 teaspoons toasted sesame seeds
- calories 567
- caloriesfromfat 18 %
- protein 38 g
- fat 11 g
- satfat 2.1 g
- carbohydrate 59 g
- fiber 4 g
- sodium 1278 mg
- cholesterol 94 mg
How to Make It
In a medium saucepan, combine mirin, sake, 1/2 cup sugar, the ginger, garlic, and soy sauce. Bring to a boil and cook until sugar has dissolved and sauce has thickened slightly, about 2 minutes. To cool quickly, pour into a heatproof 9- by 13-in. pan and refrigerate until cool. Add chicken and toss to coat. Chill and marinate at least 30 minutes and up to 24 hours.
Heat a grill to medium-high (450°). Transfer chicken to a platter. Pour marinade into a small saucepan and boil to make a syrupy sauce, about 8 minutes. Discard ginger and garlic.
In a large bowl, whisk together vinegar, salt, and 1 tsp. sugar. Add cucumber and onion; toss to coat.
Grill chicken, turning once, until no longer pink in center (cut to test), about 2 minutes per side. Coat chicken all over with reduced marinade.
Add avocado to salad and sprinkle with sesame seeds. Serve chicken with salad and remaining sauce, for drizzling.