Split 1 big chicken breast (mine was 330 grams) lengthwise into two thin slices. Marinate for 30 minutes or more in:
1 T soy sauce
1 T sake
1 T honey
1 minced clove garlic
Heat in a frying pan:
1 t olive oil
When the pan is hot, turn the fire down to medium and cook the chicken on each side until golden. If you want, add:
(⅔ C shimeji or other mushrooms)
Stir them around a bit. Turn chicken as needed. Pour in:
Cook over a slightly higher flame until the liquid is mostly evaporated while you move the chicken and mushrooms around in the pan to pick up the sauce. Turn the chicken as needed. It's done when the chicken is a nice color and what is left of the sauce has thickened.
Place the chicken on a plate, top with mushrooms, sauce, and
Serve with rice.