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Recipe for :

Mirin Chicken

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe. Mrs Susie has this to say about this recipe:

"This is an easy way to make an old dish taste completely new. My family loves this recipe. The sauce keeps in the refrigerator forever. I was given this recipe book as a gift when I visited my mother-in-law for the first time in Honolulu, Hawaii in 1973. This recipe is taken from Favorite Island Recipes, Book Two, written by Honpa Hongwanji Hawaii Betsuin, 1727 Pali Highway, Honolulu, Hawaii, 96813 This recipe book can be ordered through the above address".


3 lb. chicken pieces*
Seasoned flour for coating chicken
Oil for deep frying

2/3 cups Kikkoman soy sauce
1/3 cup Mirin (Japanese rice wine)
1/2 cup sugar

*You can change this to an appetizer by substituting chicken wings or legs.

  • Combine sauce ingredients and cook, bringing to a rolling boil for approx. 5 minutes.
  • Set aside and cool.
  • Coat chicken pieces with flour and deep fry.
  • Dip fried chicken in sauce and serve.

I usually put the sauce in a bowl on the table for people to dip their chicken into, rather than pour it over the chicken.

Serves 6

Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".