Instructions: For the Glaze: Combine soy sauce, mirin, citrus soy sauce, sugar, water and ginger root in small saucepan and simmer over medium heat until slightly thickened, 10 to 15 minutes. (

Makes about 1 1/2 cups)

For the Japanese Steamed Rice: Combine rice and water in small pot. Bring to simmer over medium heat, cover and cook until rice is soft and water is absorbed, 15 to 20 minutes. Remove from heat and fluff before serving.

For Assembly: Season chicken breasts with salt and pepper to taste. Saute in oil in medium skillet over high heat or grill chicken breasts on high heat for 3 to 5 minutes on each side.

Serve chicken over Japanese Steamed Rice. Top each serving with sliced green onions, then drizzle about half of sauce over chicken. (Refrigerate leftover sauce for another use.)

This recipe yields 4 servings.

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