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Miso marinade adds a rich flavor to this Japanese country-style grilled chicken.

2 tablespoons light soy sauce (usukuchi shoyu)

2 tablespoons saké

2 tablespoons mirin

2 tablespoons light miso

2 green onions, crushed and slivered

1 teaspoon minced ginger root

1 garlic clove, minced

8 boned chicken breast halves, skin intact

1 tablespoon seven-spice powder (optional)

1. Blend soy sauce, saké, mirin, miso, green onions, ginger root and garlic in a rectangular baking dish. Coat chicken with mixture. Marinate 1 hour or refrigerate overnight, turning several times.
2. Preheat a hibichi, portable tabletop grill or charcoal grill.
3. Shake marinade off chicken; pat dry. Place skin-down on hot grill. Grill 4 to 5 minutes. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside. When chicken is done, sprinkle with sesame seeds and spice mixture.

Makes 8 servings.

Note: The chicken can be sautéed in a skillet.